Prep Time: 20 Min
1 ½ cups chicken stock 2 tsp olive oil 1 onion 2 garlic cloves 1 cup rice 2 tsp salt 1/4 tsp curry powder 12 olives 2 artichoke hearts 1 celery stalk
Cook Time: 20 Min
Ingredients
2 minutes to prep, 5 minutes to cook.
Add nonstick spray to the pan, pour batter and then cook until the pancakes are set around the edges and golden brown on the bottom. Flip the pancakes and cook until the second side is golden-brown, 1 to 2 minutes more.
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