Rice, Parmesan and Dried Tomato Pancakes - onion

Method

• 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, about 15 minutes.
• Uncover and stir in cheese.
• Let stand until lukewarm.
• Can be made ahead to this point and refrigerated 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 frequently 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).