Rice, Parmesan and Dried Tomato Pancakes

Ingredients

• 1/2 cup onion, chopped
• 1 tablespoon extra-virgin olive oil
• 1 cup italian medium grain rice
• 1/4 cup dried tomatoe, snipped
• 1 teaspoon dried rosemary
• 2 1/2 cups vegetable broth
• 1/2 teaspoon salt
• 1/2 cup parmesan cheese, grated
• 1 egg, lightly beaten

Directions

1. 1

   Combine onion and olive oil in large, wide skillet with tight-fitting lid.

2. 2

   Cook, stirring, over low heat until onion is tender, about 5 minutes.

3. 3

   Stir in rice, dried tomatoes and rosemary.

4. 4

   Cook and stir 1 minute over low heat.

5. 5

   Add broth and salt.

6. 6

   Bring to boil over high heat, stirring once.

7. 7

   Cover and cook over low heat until liquid is absorbed, about 15 minutes.

8. 8

   Uncover and stir in cheese.

9. 9

   Let stand until lukewarm.

10. 10

    Can be made ahead to this point and refrigerated for several days.

11. 11

    Add egg and stir to blend.

12. 12

    Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.

13. 13

    To keep rice from sticking to hands, rinse hands frequently with cold water.

14. 14

    Coat large, non-stick skillet or griddle with a thin film of olive-oil.

15. 15

    Heat over medium heat.

16. 16

    Add pancakes in batches and cook until golden brown on one side, about 5 minutes.

17. 17

    Carefully turn pancakes, using wide spatula, and brown other side.

18. 18

    (Keep warm in oven on lowest setting until all are done).