Cakes 'n Steaks

Here is another "clean out the cupboards" recipe. I did not have the green peas for this but I did have a can of diced tomatoes so they did the trick (I used 1/2 of a can). I think shredded zucchini, chopped mushrooms, or corn would also work well. These taste a lot like hash browns and were a nice side to a steak.


Arborio Rice, Parmesan, and Green Pea Pancakes













Ingredients
Cooking spray
1/2 cup finely chopped onion
1 cup uncooked Arborio rice or other short-grain rice
2 3/4 cups water
3/4 teaspoon salt
1 cup fresh or frozen green peas
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg whites
1 large egg
2 teaspoons canola oil
Thinly shaved Parmigiano-Reggiano cheese (optional)


Preparation
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 a 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.
Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended.

Heat oil in a nonstick griddle or large nonstick skillet over medium heat. 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 the bottoms are browned. Garnish with shaved cheese, if desired.

Yield: 4 servings (serving size: 2 pancakes)

Nutritional Information: CALORIES 224; FAT 7.8g; PROTEIN 11.7g; CHOLESTEROL 115mg; FIBER 2.7g

Marie Simmons , Cooking Light, APRIL 2006