Arborio Rice, Parmesan, and Green Pea Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup finely chopped onion1 cup uncooked Arborio rice (or other short grain rice)2 3/4 cup water3/4 tsp salt1 cup fresh or frozen peas1/2 cup (2 oz) freshly grated parmesan cheese2 large egg whites1 large egg
1. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion; cook for 5 minutes or until tender, stirring occasionally. Add rice; cook for 1 minute, stirring constantly. Add water and salt; bring to boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas and grated cheese; cook 2 minutes, stirring constantly. Cover, remove from heat, and let stand 15 minutes.
2. Combine egg and egg whites in a large bowl. Add rice mixture, stirring until blended.
3. Heat nonstick griddle or large nonstick skillet over medium heat; coat with cooking spray. Spoon 1/2 cup rice mixture per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 6 minutes on each side or until bottoms are browned. Garnish with shaved cheese, if desired. Yield: 4 servings (serving size is 2 pancakes).
Serving Size: Makes 4 - 2 pancake servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRITTANIA17.
2. Combine egg and egg whites in a large bowl. Add rice mixture, stirring until blended.
3. Heat nonstick griddle or large nonstick skillet over medium heat; coat with cooking spray. Spoon 1/2 cup rice mixture per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 6 minutes on each side or until bottoms are browned. Garnish with shaved cheese, if desired. Yield: 4 servings (serving size is 2 pancakes).
Serving Size: Makes 4 - 2 pancake servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRITTANIA17.
Nutritional Info Amount Per Serving
- Calories: 282.0
- Total Fat: 6.3 g
- Cholesterol: 56.3 mg
- Sodium: 761.4 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 2.9 g
- Protein: 16.4 g
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