Brown Rice Pancake With Lentil Topping Recipe Recipe

Name: Brown Rice Pancake With Lentil Topping Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Long-grain brown rice; 1/2 c. Shredded Monterey Jack cheese; 1 x Serrano chili chopped; 2 Tbsp. Extra virgin olive oil; 1 lrg Egg; 1/4 c. Sliced green onions; 1/2 c. Diced carrots; 2 tsp Salt; 1 tsp Freshly-grnd black pepper; 2 Tbsp. Chopped garlic; 2 Tbsp. Lime juice; 1 Tbsp. Chopped canned Chipotle chilies in adobo sauce; 8 ounce Lentils; 3 c. Vegetable Stock see * Note; 1/2 c. Finely-diced jicama; 1/2 c. Finely-diced red bell pepper Minced fresh cilantro

Servings: persons

1 1/2 c. Long-grain brown rice
1/2 c. Shredded Monterey Jack cheese
1 x Serrano chili chopped
2 Tbsp. Extra virgin olive oil
1 lrg Egg
1/4 c. Sliced green onions
1/2 c. Diced carrots
2 tsp Salt
1 tsp Freshly-grnd black pepper
2 Tbsp. Chopped garlic
2 Tbsp. Lime juice
1 Tbsp. Chopped canned Chipotle chilies in adobo sauce
8 ounce Lentils
3 c. Vegetable Stock see * Note
1/2 c. Finely-diced jicama
1/2 c. Finely-diced red bell pepper Minced fresh cilantro

1
Cook rice in large pot of boiling salted water till tender, about 45 min.
2
Drain.
3
Transfer rice to large bowl.
4
Add in cheese and serrano and stir till cheese melts.
5
Season to taste with salt and pepper.
6
Cold.
7
Stir in egg.
8
Heat 1 Tbsp.
9
oil in heavy large saucepan over medium heat.
10
Add in green onion, carrots, salt and pepper and stir till tender but not brown.
11
Add in garlic and stir 1 minute.
12
Add in lime juice and chipotles.
13
Increase heat and boil till most of liquid evaporates.
14
Add in lentils and stock.
15
Bring to boil.
16
Reduce heat and simmer till lentils are tender but not mushy, about 20 min.
17
Stir in jicama and red bell pepper.
18
Heat remaining 1 Tbsp.
19
oil in large non-stick skillet over high heat.
20
Add in rice mix to skillet.
21
Using spatula, press into even layer, covering bottom of skillet completely.
22
Reduce heat to medium; cover and cook till bottom of pancake is golden brown-brown and crisp, about 10 min.
23
Turn pancake over and cook till golden brown-brown.
24
Transfer pancake to platter.
25
Spoon lentils over.
26
Garnish with cilantro.
27
Cut into wedges and serve.
28
This recipe yields 4 servings.

665

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 16 ingredients. The key ingredients include: 1 1/2 c. Long-grain brown rice, 1/2 c. Shredded Monterey Jack cheese, 1 x Serrano chili chopped, 2 Tbsp. Extra virgin olive oil, and more.

Yes, Brown Rice Pancake With Lentil Topping Recipe 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 Recipe

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