prep time
50 min
50 min
cook time
40 min
40 min
servings
6
6
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice | ||
| 3 cups (750 mL) | ||
| 2 tbsp (30 mL) |
butter, cubed |
|
| 1/2 cup (125 mL) |
grated Parmesan cheese |
|
| 2 |
eggs, lightly beaten |
|
| 1 1/2 cups (375 mL) |
bread crumbs |
|
| 2 tbsp (30 mL) |
finely chopped fresh parsley |
|
| 18 |
cubes mozzarella (about ½ inch/1 cm pieces) |
|
|
Canola oil, for frying |
||
| 6 cups (1.5 L) |
mixed fresh greens |
|
| 2 tbsp (30 mL) |
olive oil |
|
| 4 tsp (20 mL) |
rice wine vinegar |
|
| 1/4 tsp (1 mL) |
each salt and pepper |
|
INSTRUCTIONS
|
Step 1: Prepare rice according to package directions. While still hot, stir in butter and Parmesan cheese; let cool completely. Stir in eggs, 1/2 cup (125 mL) of the bread crumbs and parsley. |
|
Step 2: Roll 1/4 cup (60 mL) of the rice mixture into a ball. Hollow out the centre to create a space for the filling; place one cube of mozzarella in centre of ball. Reshape the rice to enclose the filling. Repeat to make 18 rice balls; roll in remaining bread crumbs.
|
|
Step 3: In deep fryer or deep saucepan, pour enough oil to come about 4 inches (10 cm) up side of pan; heat to 350˚F (180˚C). Fry rice balls, in batches, for 3 or 4 minutes or until golden brown. Transfer to paper towel–lined tray.
|
|
Step 4: Toss greens with oil, vinegar, salt and pepper. Serve with rice balls.
|
Tip: Serve with marinara sauce for dipping.
Nutrition Facts
Per 1/6 recipe (3 rice balls):
- Calories 720
- Fat 41g
- Cholesterol 105mg
- Sodium 650mg
- Carbohydrate 68g
- Fibre 3g
- Sugars 4g
- Protein 20g
WHAT'S FOR DINNER?
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