spinach rice parmesan pancakes

[Guest guest]

The notes say I made this but I don't remember right now.

 

 

* Exported from MasterCook *

 

Spinach Rice Parmesan Pancakes

 

Recipe By :Renee Shepherd and Fran Raboff

Serving Size : 6 Preparation Time :0:00

Categories : Greens Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds fresh spinach -- see pantry note

or one very large bunch

1 tablespoon olive oil

1 small onion -- finely chopped

1 red bell pepper -- finely chopped

2 cups chopped mushrooms

2 teaspoons chopped fresh thyme

1 cup Arborio rice

or other short-grain white rice

2 1/2 cups lowfat broth

(chicken- or vegetable-style)

1/3 cup Parmesan cheese -- or less

or Asiago cheese, freshly grated

1 egg -- lightly beaten with

1 egg white

1/4 teaspoon freshly ground black pepper

vegetable cooking spray

or more oil

 

PREP TIP - Make rice mixture ahead and chill completely before making pancakes.

Allow 20 minutes to make pancakes.

 

PANTRY NOTE - You will need 1 very large bunch spinach (1 to 1.5 pounds total);

tender leaves only.

 

1. Wash spinach thoroughly. Drain, but do not dry leaves. Cook until wilted in

just the amount of water that clings to the leaves. Cool, drain, squeeze out

moisture, then finely chop. (There should be about 3/4 cup.) Set aside.

 

2. In a large skillet with lid, heat olive oil. Add onion, pepper, mushrooms,

and thyme and saute until vegetables are tender, about 6 to 8 minutes. Add rice,

stirring until coated with oil, about 1 minute. Heat chicken stock separately,

then stir into rice mixture. Cover skillet and cook over low heat until liquid

is absorbed, approximately 15 to 20 minutes. If rice is soupy, cook uncovered

for a few minutes. Cool slightly, then add spinach, cheese, egg and egg white,

and pepper, mixing well.

 

3. Refrigerate mixture until well chilled.

 

4. When ready to cook use your hands to form mixture into 2-inch pancakes, about

1/2-inch thick. Heat skillet and spray or add enough oil to thoroughly coat the

bottom of pan. Cook pancakes in batches, about 5 to 7 minutes on each side,

until golden brown, using a wide spatula to turn. Keep finished pancakes warm in

a 300F oven.

 

REVIEW - 3/15/99 - Do not skimp on the mushrooms. Change cheese to optional

topping. Keep oil to minimum. >from kitpath (Pat Hanneman)

 

Source:

" MORE RECIPES FROM A KITCHEN GARDEN* "

Yield:

" 12 pieces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 204 Calories; 5g Fat (20.7% calories from

fat); 9g Protein; 32g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 183mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

NOTES : These pancakes, modeled after some the authors enjoyed in Milan, are

crispy outside and moist and flavorful inside.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH http://home.earthlink.net/~kitpath/

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