Beet Green, Rice and Ricotta Blinis Recipe

Name: Beet Green, Rice and Ricotta Blinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound beet greens, or a mix of beet greens and other greens, such as chard or mustard greens, washed, stemmed and coarsely chopped (6 cups tightly packed); 1 cup (8 ounces) ricotta cheese; 2 eggs, beaten; 1/2 cup low-fat milk (2 percent); 5 tablespoons grated Parmesan; 1/2 cup whole-wheat pastry flour or white whole-wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup cooked brown or white rice, preferably medium- or short-grain; 2 tablespoons finely chopped chives; 2 teaspoons finely chopped marjoram; Freshly ground pepper; Olive oil for the pan or griddle; Marinara sauce for serving (optional)

Servings: persons

3/4 pound beet greens, or a mix of beet greens and other greens, such as chard or mustard greens, washed, stemmed and coarsely chopped (6 cups tightly packed)
1 cup (8 ounces) ricotta cheese
2 eggs, beaten
1/2 cup low-fat milk (2 percent)
5 tablespoons grated Parmesan
1/2 cup whole-wheat pastry flour or white whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cooked brown or white rice, preferably medium- or short-grain
2 tablespoons finely chopped chives
2 teaspoons finely chopped marjoram
Freshly ground pepper
Olive oil for the pan or griddle
Marinara sauce for serving (optional)

1
Steam the greens above an inch of boiling water for 1 to 2 minutes, just until wilted.
2
Remove from the heat, allow to cool and squeeze out excess water.
3
Chop fine.
4
In a large bowl, beat together the ricotta, eggs, milk and Parmesan.
5
Sift together the flour, baking powder and salt and whisk into the ricotta mixture.
6
Stir in the greens, rice, herbs and pepper.
7
The mixture will be thick.
8
Heat a griddle or a heavy nonstick skillet over medium-high heat.
9
Brush with olive oil, enough to coat the bottom, and drop the batter in by the heaped tablespoon.
10
Cook for about 3 minutes, until dark brown and nicely risen, and turn over.
11
Cook for another 2 to 3 minutes, until brown on the other side.
12
The pancakes will be moist in the middle, but there should not be a raw flour taste.
13
Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven.
14
Serve with a dollop of tomato sauce.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound beet greens, or a mix of beet greens and other greens, such as chard or mustard greens, washed, stemmed and coarsely chopped (6 cups tightly packed), 1 cup (8 ounces) ricotta cheese, 2 eggs, beaten, 1/2 cup low-fat milk (2 percent), and more.

Yes, Beet Green, Rice and Ricotta Blinis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Green, Rice and Ricotta Blinis

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