Brown Rice Pancake with Lentil Topping Recipe

Name: Brown Rice Pancake with Lentil Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long grain brown rice; 1/2 cup shredded Monterey Jack cheese; 1 Serrano chili, minced; 2 tablespoons olive oil; 1 large egg; 1/4 cup sliced green onions; 1/2 cup diced carrots; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons minced garlic; 2 tablespoons lime juice; 1 tablespoon minced canned Chipotle chilies in adobo sauce; 8 ounces lentils; 3 cups vegetable stock; 1/2 cup finely diced jicama; 1/2 cup finely diced red bell pepper; Chopped fresh cilantro

Servings: persons

1 1/2 cups long grain brown rice
1/2 cup shredded Monterey Jack cheese
1 Serrano chili, minced
2 tablespoons olive oil
1 large egg
1/4 cup sliced green onions
1/2 cup diced carrots
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
2 tablespoons lime juice
1 tablespoon minced canned Chipotle chilies in adobo sauce
8 ounces lentils
3 cups vegetable stock
1/2 cup finely diced jicama
1/2 cup finely diced red bell pepper
Chopped fresh cilantro

1
Cook rice in large pot of boiling salted water until tender, about 45 minutes.
2
Drain.
3
Transfer rice to large bowl.
4
Add cheese and serrano and stir until cheese melts.
5
Season to taste with salt and pepper.
6
Cool.
7
Stir in egg.
8
Heat 1 tablespoon oil in heavy large saucepan over medium heat.
9
Add green onion, carrots, salt and pepper and stir until tender but not brown.
10
Add garlic and stir 1 minute.
11
Add lime juice and chipotles.
12
Increase heat and boil until most of liquid evaporates.
13
Add lentils and stock.
14
Bring to boil.
15
Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes.
16
Stir in jicama and red bell pepper.
17
Heat remaining 1 tablespoon oil in large nonstick skillet over high heat.
18
Add rice mixture to skillet.
19
Using spatula, press into even layer, covering bottom of skillet completely.
20
Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes.
21
Turn pancake over and cook until golden brown.
22
Transfer pancake to platter.
23
Spoon lentils over.
24
Garnish with cilantro.
25
Cut into wedges and serve.

527

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 cups long grain brown rice, 1/2 cup shredded Monterey Jack cheese, 1 Serrano chili, minced, 2 tablespoons olive oil, and more.

Yes, Brown Rice Pancake with Lentil Topping falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice Pancake with Lentil Topping

How did you like this recipe?

Frequently Asked Questions