|1/2 cup||finely chopped onion|
|1 cup||uncooked Arborio rice or other short-grain rice|
|2 3/4 cups||water|
|1 cup||fresh or frozen green peas|
|1/2 cup||freshly grated Parmigiano-Reggiano cheese|
|2 large||egg whites|
|2 tsp||canola oil|
|Thinly shaved Parmigiano-Reggiano cheese (optional)|
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 a 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.
Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended.
Heat oil in a nonstick griddle or large nonstick skillet over medium heat. 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 the bottoms are browned. Garnish with shaved cheese, if desired.
Makes 4 servings (serving size: 2 pancakes)
Nutrition information:CALORIES 224(31% from fat); FAT 7.8g (sat 2.7g,mono 3.2g,poly 1.2g); PROTEIN 11.7g; CHOLESTEROL 115mg; CALCIUM 142mg; SODIUM 677mg; FIBER 2.7g; IRON 1.4mg; CARBOHYDRATE 26.4g