Brown Rice Pancake With Lentil Topping
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
40
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Long Grain Brown Rice2 tbsps
Olive Oil1 large
Egg1 cup
Green Onion (sliced)1 cup
Carrot (diced)2 tsps
Salt2 tbsps
Garlic (minced)2 tbsps
Lime Juice230 g
Lentil3 cups
Vegetable Stock1 cup
Jicama (finely diced)Directions:
1
Cook rice in large pot of boiling salted water until tender, about 45 minutes
2
Drain
3
Transfer rice to large bowl
4
Add cheese and serrano and stir until cheese melts
5
Season to taste with salt and pepper
6
Cool
7
Stir in egg
8
Heat 1 tablespoon oil in heavy large saucepan over medium heat
9
Add green onion, carrots, salt and pepper and stir until tender but not brown
10
Add garlic and stir 1 minute
11
Add lime juice and chipotles
12
Increase heat and boil until most of liquid evaporates
13
Add lentils and stock
14
Bring to boil
15
Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes
16
Stir in jicama and red bell pepper
17
Heat remaining 1 tablespoon oil in large nonstick skillet over high heat
18
Add rice mixture to skillet
19
Using spatula, press into even layer, covering bottom of skillet completely
20
Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes
21
Turn pancake over and cook until golden brown
22
Transfer pancake to platter
23
Spoon lentils over
24
Garnish with cilantro
25
Cut into wedges and serve