| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy, Eggs |
|
Rice, Meats, Vegetables, Wrv |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice;cook,no salt |
| 1 |
c |
Cooked ham; bite-sized |
|
|
Salad oil |
| 1 |
md |
Celery rib; chop fine |
| 1 |
sm |
Onion; chop fine |
| 6 |
oz |
Fontina cheese; shredded |
| 1/3 |
c |
Frozen peas; thawed |
| 2 |
tb |
Parmesan |
| 1 |
tb |
Parsley; chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Dried bread crumbs |
| 1 |
lg |
Egg |
| 14 |
oz |
Jar diavolo or marinara sauce |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
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
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