Best 2 Rice Parmesan And Dried Tomato Pancakes Recipes
Indulge in a culinary journey with our delectable Rice, Parmesan, and Dried Tomato Pancakes, a harmonious blend of flavors and textures that will tantalize your taste buds. Crafted with a medley of cooked rice, grated Parmesan cheese, sun-dried tomatoes, and an array of herbs, these pancakes offer a delightful symphony of savory and tangy sensations. Accompanied by three irresistible sauces – a creamy Pesto Sauce, a tangy Tomato Sauce, and a spicy Arrabiata Sauce – each bite promises a unique and unforgettable experience. Whether you prefer a classic combination of flavors or a bold and fiery kick, these sauces elevate the pancakes to new heights of culinary delight. Embark on this culinary adventure and discover the perfect harmony of flavors and textures that await you.
Let's cook with our recipes!
PARMESAN RICE
Reader Lisa Saffian of Burbank, California, shared this recipe for flavorful rice that pairs perfectly with Sage Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 5
Steps:
- In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
- Add butter, Parmesan, and parsley; fluff gently with a fork.
Nutrition Facts : Calories 237 g, Fat 7 g, Protein 3 g
CREAMY PARMESAN RICE
This quick and easy side dish can be made with ingredients you probably already have on hand. It's great served with chicken, pork chops or fish. -Angela McArthur, Snover, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1128mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use day-old rice for the best texture. Freshly cooked rice will be too moist and the pancakes will fall apart.
- Grate the Parmesan cheese finely so that it melts evenly throughout the pancakes.
- Use high-quality dried tomatoes that are packed in oil. This will give the pancakes a richer flavor.
- Don't overcrowd the pan when cooking the pancakes. Cook them in batches if necessary.
- Serve the pancakes immediately with your favorite dipping sauce.
Conclusion:
These rice, Parmesan, and dried tomato pancakes are a delicious and easy way to use up leftover rice. They're perfect for a quick and easy meal or snack. With their crispy exterior and fluffy interior, these pancakes are sure to be a hit with everyone who tries them. So next time you have some leftover rice, don't throw it away! Make these pancakes instead.
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