INGREDIENTS

INSTRUCTIONS

Make rice mixture ahead and chill completely before making pancakes. Allow
20    minutes to make pancakes.
PANTRY - You will need 1 very large bunch spinach (1 to 1.5 pounds total);
tender leaves only.
1. Wash spinach thoroughly. Drain, but do not dry leaves. Cook until wilted
in just the amount of water that clings to the leaves. Cool, drain, squeeze
out moisture, then finely chop. (There should be about 3/4 cup.) Set aside.
2. In a large skillet with lid, heat olive oil. Add onion, pepper,
mushrooms, and thyme and saute until vegetables are tender, about 6 to 8
minutes. Add rice, stirring until coated with oil, about 1 minute. Heat
chicken stock separately, then stir into rice mixture. Cover skillet and
cook over low heat until liquid is absorbed, approximately 15 to 20
minutes. If rice is soupy, cook uncovered for a few minutes. Cool slightly,
then add spinach, cheese, egg and egg white, and pepper, mixing well.
3. Refrigerate mixture until chilled.
4. When ready to cook use your hands to form mixture into 2-inch pancakes,
about 1/2-inch thick. Heat skillet and spray or add enough oil to
thoroughly coat the bottom of pan. Cook pancakes in batches, about 5 to 7
minutes on each side, until golden brown, using a wide spatula to turn.
Keep finished pancakes warm in a 300F oven.
Notes: These pancakes, modeled after some enjoyed in Milan, are crispy
outside and moist and flavorful inside. EACH 99 cals, 2g fat (20% cff)
estimated by mastercook. REF: More Recipes from a Kitchen Garden, by Renee
Shepherd and Fran Raboff, Ten Speed Press, 1995.
Recipe by: MORE RECIPES FROM A KITCHEN GARDEN*
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 08,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Beauty: an act of God”