| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Eggs | 48 | Servings | ||
INGREDIENTS
| 3 | c | Chicken broth |
| 1 1/2 | c | Arborio rice |
| 1 | c | (4 oz.) shredded mozzarella cheese |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | c | Chopped pine nuts |
| 1/4 | c | Chopped fresh basil leaves |
| 1 | sm | Clove garlic; crushed |
| 3 | lg | Eggs; beaten |
| 1 | c | Fine dry bread crumbs |
INSTRUCTIONS
makes about 4 dozen 5/89 McCall's Magazine 1. In medium saucepan, bring broth to boiling; stir in rice. Simmer, covered, stirring occasionally, until all liquid is absorbed. Stir in cheeses, nuts, basil and garlic. Spread on baking sheet to 1/2-inch thickness. Cover with plastic wrap; cool to room temperature. 2. Place eggs and bread crumbs in seperate, shallow bowls. Using a 2-inch cookie cutter, cut out rice mixture; coat each rice dumpling with beaten egg and then bread crumbs. 3. In deep skillet, heat 2 inches salad oil to 375. Fry dumplings, 5 or 6 at a time, 1 minute, or until golden, turning once. Drain on paper towels. Serve hot. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@cdsnet.net> on Aug 11, 1997
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