Sunday, 5 August 2012

Rice pancake - (Gluten Free)

This is a great recipe for all those on gluten free diets.  When I lived in Geneva, we had this to use up leftover rice, and I enjoy it, especially the variety that you can have with one simple mixture.

What you need:  2 eggs; 1/4 cup milk or other liquid; 1 cup cooked rice; salt and pepper, herbs and spices of choice, other toppings of your choice.  Toppings can include: 1 Tbs diced onion, 1 clove minced garlic (or more to your taste); 1/2 cup shredded cheese - of any kind; 1 small tomato diced; 1/2 small green pepper, diced; chopped mushrooms, etc - think like omlettes, you can add ANYTHING you like. This one has cheddar cheese, chopped bacon, a little 3-onion dip mix, and chopped cherry tomatoes, with a few chives from the garden sprinkled on top.

What you do:  whisk egg and liquid in a mixing bowl, and add seasonings and rice. Heat a non-stick skillet over medium, and add a little butter, or oil for flavour. Pour the egg mixture into the skillet and cook about 4 minutes, then flip the cake. add all the toppings and cook for 4 or 5 minutes more, until egg is fully set. Serves 2.

As always - enjoy.

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