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Title: Ham & Rice Balls
Categories: Rice Meat
Yield: 4 Servings
| WALDINE VAN GEFFEN VGHC42A | ||
| 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 |
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) By "Jyoti X Ananthanarayanan;951;temp6;" previous next