How To make Rice, Parmesan and Dried Tomato Pancakes
1/2 c Onion, chopped
1 tb Extra-virgin olive oil
1 c Rice, medium-grain, Italian
1/4 c Dried tomatoes, snipped
1 ts Rosemary, dried
2 1/2 c Chicken broth
Or vegetable broth 1/2 ts Salt
1/2 c Parmesan cheese, grated
1 Egg, lightly beaten
Combine onion and olive oil in large, wide skillet with tight-fitting lid. Cook, stirring, over low heat until onion is tender, about 5 minutes. Stir in rice, dried tomatoes and rosemary. Cook and stir 1 minute over low heat. Add broth and salt. Bring to boil over high heat, stirring once. Cover and cook over low heat until liquid is absorbed, abotu 15 minutes. Uncover and stir in cheese. Let stand until lukewarm. Can be made ahead to this point and refridgerated for several days. Add egg and stir to blend. Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick. To keep rice from sticking to hands, rinse hands frequesntly with cold water. Coat large, non-stick skillet or griddle with a thin film of olive-oil. Heat over medium heat. Add pancakes in batches and cook until golden brown on one side, about 5 minutes. Carefully turn pancakes, using wide spatula, and brown other side. (Keep warm in oven on lowest setting until all are done). Recommended side dishes: Escarole with Garlic, Roasted Peppers
How To make Rice, Parmesan and Dried Tomato Pancakes's Videos
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
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Ingredients:
1/3 cup of water (79ml)
2 tablespoons of vegetable oil (27 grams)
1 heaping tablespoon of all purpose flour(10grams)
food coloring
This is a basic recipe. Try adding flavor and colors with spices and by substituting the water with stocks o vegetable juices (beet juice, kimchi juice, etc.)