Arborio Rice, Parmesan, and Green Pea Pancakes

While taking on the great mental challenge that is the stair climber at the gym, I was perusing a Cooking Light magazine that I picked up from my gym’s magazine collection (which happens to be VERY slim pickings this week). As I was climbing and climbing and idly flipping pages of the magazine, I was thinking about what I’d make for dinner and also how much I’ve been craving peas. Yes, peas. And after coming across this, I absconded with the magazine, decided that this was going to be dinner, and headed over to Harris Teeter after the gym! All I needed were 3 items to make this complete: the rice, and some chicken and vegetables to accompany the pancakes…somehow that all cost me $21. But alas, it was totally worth it! And now I have more than enough organic arborio rice to make a million fall-inspired risotto dishes in a couple months. I’m sensing a couple fall risotto parties in the future… 🙂


(Sorry for the less than thrilling picture, I was too lazy to get my real camera and decided to make do with a cell phone picture)


Arborio Rice, Parmesan, and Green Pea Pancakes

(from Cooking Light magazine)


1/2 cup finely chopped onion
1 cup uncooked Arborio rice (or other short grain rice)
2 3/4 cup water
3/4 tsp salt
1 cup fresh or frozen peas
1/2 cup (2 oz) freshly grated parmesan cheese
2 large egg whites
1 large egg



1. 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 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.

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

3. Heat nonstick griddle or large nonstick skillet over medium heat; coat with cooking spray. 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 bottoms are browned. Garnish with shaved cheese, if desired. Yield: 4 servings (serving size is 2 pancakes).


Nutritional Info

Calories 282.0
  Total Fat 6.3 g
      Saturated Fat 2.9 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 0.5 g
  Cholesterol 56.3 mg
  Sodium 761.4 mg
  Potassium 96.8 mg
  Total Carbohydrate 49.7 g
      Dietary Fiber 2.9 g
      Sugars 1.5 g
  Protein 16.4 g
Vitamin A 6.5 %
  Vitamin B-12 2.0 %
  Vitamin B-6 2.2 %
  Vitamin C 5.9 %
  Vitamin D 2.5 %
  Folate 2.5 %
  Iron 3.5 %
  Riboflavin 5.4 %





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