Side Pannel
Spinach-Rice-Parmesan Pancakes (Shepherd)
Spinach-Rice-Parmesan Pancakes (Shepherd)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Grains, Low Fat
Ingredients List
- 1 lb Fresh spinach; see pantry
- -note
- 1 1/2 lb Or one very large bunch
- 1 tb Olive oil; may be doubled
- 1 sm Onion; finely chopped
- 1 Red bell pepper; finely
- -chopped
- 2 c Chopped mushrooms
- 2 ts Chopped fresh thyme
- 1 c Arborio rice; or other
- -short-grain white rice
- 2 1/2 c Lowfat chicken broth
- 1/3 c Parmesan cheese; or Asiago
- -cheese, freshly grated
- 1 Egg; lightly beaten with
- 1 Egg white
- 1/4 ts Freshly ground black pepper
- Vegetable cooking spray; or
- -1-tbs oil, for frying
Directions
Make rice mixture ahead and chill completely before making pancakes. Allow
20 minutes to make pancakes.
PANTRY - 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 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.
20 minutes to make pancakes.
PANTRY - 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 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.
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