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Name: Spinach-Rice-Parmesan Pancakes (Shepherd)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 Red bell pepper; finely; 1 1/2 lb Or one very large bunch; 1 Egg white; 2 ts Chopped fresh thyme; 1 Egg; lightly beaten with; 1 lb Fresh spinach; see pantry; 1 sm Onion finely chopped; 1/3 c Parmesan cheese; or Asiago; 1 c Arborio rice; or other; 2 c Chopped mushrooms; 2 1/2 c Lowfat chicken broth; 1 tb Olive oil; may be doubled; 1/4 ts Black Pepper freshly ground; Vegetable cooking spray; or

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INGREDIENTS

1 Red bell pepper; finely
1 1/2 lb Or one very large bunch
1 Egg white
2 ts Chopped fresh thyme
1 Egg; lightly beaten with
1 lb Fresh spinach; see pantry
1 sm Onion ; finely chopped
1/3 c Parmesan cheese; or Asiago
1 c Arborio rice; or other
2 c Chopped mushrooms
2 1/2 c Lowfat chicken broth
1 tb Olive oil; may be doubled
1/4 ts Black Pepper ; freshly ground
Vegetable cooking spray; or

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 on Mar 08, 1999,

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Spinach-Rice-Parmesan Pancakes (Shepherd)

1 Red bell pepper; finely
1 1/2 lb Or one very large bunch
1 Egg white
2 ts Chopped fresh thyme
1 Egg; lightly beaten with
1 lb Fresh spinach; see pantry
1 sm Onion finely chopped
1/3 c Parmesan cheese; or Asiago
1 c Arborio rice; or other
2 c Chopped mushrooms
2 1/2 c Lowfat chicken broth
1 tb Olive oil; may be doubled
1/4 ts Black Pepper freshly ground
 Vegetable cooking spray; or

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,

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 12 servings

Calories: 8
Calories from Fat: 1 (12%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 198.7mg		7 %
Potassium 51.6mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.9g
Protein 0.8g		1 %
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Calories per serving: 8

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