| | Directions | | Line a baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 cups of water to a boil. Lower heat, and simmer until rice is cooked, but still firm, about 20 minutes. Transfer to a large bowl and let cool. Cook soy bacon until crisp, add to rice mixture. Add cheese to rice mixture. Season with salt and pepper. Divide the mixture into 12 mounds, on baking sheet. Flatten into about 3 inch sized patties. Add olive oil to skillet, and heat over medium high heat. Add fritters to oil and cook in batches, until golden on both sides. Drain on paper towels. When done, add spinach to skillet, cooking until just wilted. Season with the crushed red pepper. Serve fritters over spinach. Serves 4. |
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| Ingredients | | - |  | 1 cup Arborio Rice |
| - | | 3 slices meatless (soy) bacon, cooked and chopped |
| - | | 1 cup Mozzarella cheese, shredded |
| - | | 1 cup Parmesan cheese |
| - | | 1 egg, beaten (large) |
| - | | salt and pepper |
| - | | 1/2 cup seasoned breadcrumbs |
| - | | 1/2 cup extra virgin olive oil |
| - | | 1 package baby spinach, coarsely chopped (10 ounce bag) |
| - | | 1 pinch crushed red pepper |
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