Wine Pairing: Rex Goliath Pinot Noir
Preheat: oven to 350°F.
Cook Rice: In a medium stockpot, heat butter until melted. Add rice and cook, stirring for one minute. Add stock and salt and bring to a boil. Once boiling, reduce the heat to a simmer and cover the saucepan. Cook until all stock is absorbed, about 20 minutes. Remove from heat and cover the stockpot with a towel then the lid. Let sit for 5-10 minutes to allow the towel to soak up the extra moisture. Transfer rice to a large bowl to cool.
Cook Bacon (optional): Put the bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12-15 minutes. Let cool on the cooling rack. Once cool, crumble into a small bowl and set aside.
Toast Almonds: Spread the almonds on a sheet pan and toast until golden, about 10 minutes.
Assemble Galettes: Crack the eggs into a medium bowl; whisk in the flour and baking powder. Pour the egg mixture into the rice mixture. Add the scallions, lemon zest, almonds and bacon.
Form the Galettes: Using an ice cream scoop, scoop the rice mixture and form it into a 2-inch-wide pancake. Heat the canola oil in a saute pan over medium-high heat; cook the galettes on each side golden brown. (Turn gently to prevent crumbling.) Transfer to a cooling rack over a sheet pan. Serve immediately for crispy galettes, or reheat later in a 350°F oven for 5 minutes.
Makes 16 small galettes to serve 8.