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;" on

previous

next