Brown Rice & Barley Pancakes

January 29, 2010

By Mark Bishop, Deputy Director

I ate some brown
rice chips
the other day (they were really tasty), and it got me wondering if I could make a
crunchy rice treat at home. So I made up what I thought could be a tasty
and healthy finger food: brown rice barley pancakes.

I usually
post things that are quick, easy, and can be done with your child, but
this is a bit more involved. But I thought it
was interesting, and it is a kid-friendly finger food. Let me know your
thoughts.

3/4 cup brown rice
3/4 cup barley
1/4 cup olive oil
5 cups water
Salt and pepper to taste
3 grated carrots
1 grated onion
1 diced red pepper
1 diced green pepper

I
started with 3/4 cups brown rice, 3/4 cups barley, and browned them in a
large stock pot with 1/4 cup olive oil. When the rice was browned, I added 5
cups of water and salt and pepper to taste. To that I added three
finely grated carrots and one finely grated onion.

Then I let it cook for 2 hours. Make sure to watch it so it doesn't
burn or dry out. In the end you should have a mushy oatmeal-like paste.
To this I added a finely chopped red pepper and green pepper, You can also add
some spices here, but you don't need to. I think the toasted nuttiness
of the grains is enough flavor.

Let the mixture cool off a
little bit, oil up two cookie sheets with olive oil, and put sliver-dollar-sized spoonfuls of the mixture on the pans. Then bake in the oven at 375 degrees for
an hour or until brown and crispy.

What you should be left with
are crispy on the outside, soft and savory on the inside, and really
fun to eat as a side to any meal or a centerpiece for a light dinner.
And they are great the next day. (Henry thought so, too!)