CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Grains, Dairy, Eggs |
|
Meats, Rice, Vegetables, Wrv |
4 |
Servings |
INGREDIENTS
1 |
c |
Long-grain rice, cookno salt |
1 |
c |
Cooked ham, bite-sized |
|
|
Salad oil |
1 |
|
Celery rib, chop fine |
1 |
|
Onion, chop fine |
6 |
oz |
Fontina cheese, shredded |
1/3 |
c |
Frozen peas, thawed |
2 |
T |
Parmesan |
1 |
T |
Parsley, chopped |
1/2 |
t |
Salt |
1/2 |
t |
Pepper |
1/2 |
c |
Dried bread crumbs |
1 |
|
Egg |
14 |
oz |
Jar diavolo or marinara |
|
|
sauce |
INSTRUCTIONS
In processor blend ham until ground. In 2tb hot oil, coook celery and
onion until very tender. Remove skillet from heat; stir in cooked
rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide
rice mixture into 12 equal portions. With hands, shape into a ball. On
waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls in
egg, then into crumbs to coat. Wipe skillet clean. In same skillet in
1/2 c hot oil, cook balls, turning frequently, until evenly browned
and heated through, about 15 minutes. To serve, heat sauce until hot.
Serve rice balls with sauce. (wrv) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”