The best delicious Brown Rice Pancake With Lentil Topping recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Brown Rice Pancake With Lentil Topping recipe today!
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1 1/2 c Long-grain brown rice
1/2 c Shredded Monterey Jack
-cheese
1 Serrano chili; minced
2 tb Olive oil
1 lg Egg
1/4 c Sliced green onions
1/2 c Diced carrots
2 ts Salt
1 ts Freshly-ground black pepper
2 tb Minced garlic
2 tb Lime juice
1 tb Minced canned Chipotle
-chilies
1 In adobo sauce
8 oz Lentils
3 c Vegetable Stock; see * Note
1/2 c Finely-diced jicama
1/2 c Finely-diced red bell pepper
Chopped fresh cilantro
* Note: See the “Vegetable Stock” recipe which is included in this
collection.
Cook rice in large pot of boiling salted water until tender, about 45
minutes. Drain. Transfer rice to large bowl. Add cheese and serrano
and stir until cheese melts. Season to taste with salt and pepper.
Cool. Stir in egg. Heat 1 tablespoon oil in heavy large saucepan over
medium heat. Add green onion, carrots, salt and pepper and stir until
tender but not brown. Add garlic and stir 1 minute. Add lime juice
and chipotles. Increase heat and boil until most of liquid
evaporates. Add lentils and stock. Bring to boil. Reduce heat and
simmer until lentils are tender but not mushy, about 20 minutes. Stir
in jicama and red bell pepper. Heat remaining 1 tablespoon oil in
large non-stick skillet over high heat. Add rice mixture to skillet.
Using spatula, press into even layer, covering bottom of skillet
completely. Reduce heat to medium; cover and cook until bottom of
pancake is golden-brown and crisp, about 10 minutes. Turn pancake
over and cook until golden-brown. Transfer pancake to platter. Spoon
lentils over. Garnish with cilantro. Cut into wedges and serve. This
recipe yields 4 servings.
Yields
4 servings
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