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Categories:
olive oil onions red pepper Valencia Rice chicken stock saffron threads salt frozen peas eggs water bread crumbs canola oil sour cream olive tapenade
Viewed: 61 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped red pepper
- 3/4 cup Valencia rice
- 2 1/2 cups chicken stock
- Pinch saffron threads
- Salt
- 1/2 cup frozen peas
- 2 eggs
- 1/4 cup water
- 2 cups panko bread crumbs
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1/4 cup olive tapenade
Method
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion and pepper and cook until tender, about 5 minutes.
- Add the rice and stir to completely coat all the rice with the oil.
- Stir in the chicken stock, saffron, salt, to taste and the peas.
- Cover and reduce the heat to low.
- Cook until the liquid has been absorbed and rice is tender, about 20 minutes.
- Remove from the heat and cool until slightly warm, about 30 minutes.
- For Rice cakes
- Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter.
- Put the cakes in a baking dish and layer between sheets of waxed paper.
- In a small bowl, beat together 2 eggs with 1/4 cup of water.
- Put the bread crumbs into a shallow dish.
- Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated.
- Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom.
- Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs.
- Heat the oil in large saute pan over medium-high heat.
- Fry the cakes in batches, 3 to 4 minutes per side or until golden brown.
- Place onto a baking sheet lined with paper towels to drain.
- Blot the tops of the cakes with paper towel to remove excess oil.
- Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.
