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Rice~ Parmesan & Dried Tomato Pancakes

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      Title: RICE~ PARMESAN & DRIED TOMATO PANCAKES
 Categories: Main dish, Vegetables, Appetizers
      Yield: 4 Servings
 
    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
 
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