Difference between revisions of "Spinach Rice Balls"
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* 1 teaspoon Dijon-style [[mustard]] | * 1 teaspoon Dijon-style [[mustard]] | ||
| − | == | + | == Procedures == |
# Combine [[rice]], [[spinach]], [[cheddar]] cheese, [[breadcrumbs]], soup mix, [[Parmesan cheese]], [[egg]]s, [[milk]] and [[mustard]] in large mixing bowl. | # Combine [[rice]], [[spinach]], [[cheddar]] cheese, [[breadcrumbs]], soup mix, [[Parmesan cheese]], [[egg]]s, [[milk]] and [[mustard]] in large mixing bowl. | ||
# Shape into 1-inch balls; place on well-greased baking sheet. | # Shape into 1-inch balls; place on well-greased baking sheet. | ||
Latest revision as of 08:36, 14 July 2012
Description
Makes approximately 3 dozen rice balls.
Ingredients
- 1½ cups cooked rice
- 1 x 10-ounce package frozen chopped spinach, well drained*
- ½ cup shredded Cheddar cheese
- ⅓ cup dry breadcrumbs
- 1 x 1.3-ounce envelope golden onion soup mix
- ¼ cup grated Parmesan cheese
- 2 eggs, beaten
- ¼ cup milk
- 1 teaspoon Dijon-style mustard
Procedures
- Combine rice, spinach, cheddar cheese, breadcrumbs, soup mix, Parmesan cheese, eggs, milk and mustard in large mixing bowl.
- Shape into 1-inch balls; place on well-greased baking sheet.
- Bake at 375 °F for 10 to 15 minutes. Serve warm.
