-----------------FREDDIE JOHNSON MDTF77A-----------------
RICE
6 c Cold cooked rice
2 Eggs; lightly beaten
1/4 c Romano or Parmigiana; grate
1 tb Parsley; chop
Salt & pepper to taste
FILLING
2 lb Ground beef
2 tb Olive oil
1 lg Onion; chop
1 sm Can tomato paste
Salt & pepper
5 oz Frozen peas
Bread crumbs
Put rice in a large bowl and stir in eggs, cheese,
parsley, S & P. Brown meat in a skillet and drain off
fat. Set aside. In another pan, heat the olive oil and
saute onions until transparent. Add meat, tomato paste
and S & P. Simmer for 15 minutes. Add the peas and
simmer until they are cooked. Chill the mixture. Mold
1/4 cup of rice mixture into the palm of your hand,
making an indentation with your thumb. Fill that with
1 tb filling. Cover the filling with another 1/4 cup
rice and shape into a ball , making sure that the meat
is sealed inside the rice. Roll the ball in bread
crumbs. Heat oil in deep-fat fryer or deep pan to 375.
Fry balls until golden brown. Drain on paper towels.
Serve hot or at room temp. NOTE: Rice balls such as
these and a similar version, stuffed with cheese are
common street snacks in S. Italy & Sicily. The name
comes from the word "orange" and refers to the shape
of the rice ball. If you want to experiment, try using
risotto, or for the filling, vegetables and cheese.
Source: Monastero's Ristorante Southwest Airline's
Spirit Magazine, Sept. '96.
