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Recipe by: ledeanne
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See below ingredients and instructions of the recipe
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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