Fried Rice Balls With Spinach Recipes

Steps:

• In a wok or large frying pan over medium high heat, saute the spinach and garlic in the oil for 2 minutes, stirring constantly.
• Transfer to a platter In the same pan, heat the wine and saute the celery or bok choy and mushrooms, stirring constantly, for 3 minutes.
• Add the rice, scallions and spinach.
• Heat through.
• Season with soy sauce or tamari.

Steps:

• In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
• Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
• Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Steps:

• In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
• When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
• Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
• In a heavy large pan, heat vegetable oil to 350 degrees F.
• Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

Steps:

• Prepare the rice according to package directions. Meanwhile, heat the oil in a large skillet over medium heat and sauté the garlic until lightly browned. Add the onion and sauté until clear. Stir in the spinach, pine nuts, Parmesan cheese and Tabasco. Remove from the heat.
• Add the rice to the spinach mixture and mix well. Season with salt and pepper. Beat 2 of the eggs in a small bowl and add to the spinach mixture. Mix well and set aside to cool.
• Form the mixture into 24 balls. Beat the remaining egg with 1/4 cup water. Dip each ball into the egg wash and then into the bread crumbs.
• Pour oil into a saucepan to a depth of 2 inches and heat to about 365 degrees. Fry the spinach balls in batches until golden brown. Drain on paper towels and keep warm in a low oven until all the balls are fried. Serve with Cumin Tomato Sauce.

Steps:

• In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes.
• Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.
• Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano.
• When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
• When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
• Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
• In a heavy large pan, heat vegetable oil to 350 degrees F.
• Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

Steps:

• In a large pot, steam spinach. Chop and set aside. Preheat oven to 350. Sauté the scallions in oil until just softened.
• In a large mixing bowl, combine spinach, scallions, rice, dill and lemon juice. Add salt and pepper to taste. Stir well, mashing the rice against the sides of the bowl until the mixture holds together.
• Spray a baking sheet with cooking spray. With Dampened hands, pack a heaping ¼ cup of the rice mixture into a ball. Roll the ball in the bread crumbs and place on the baking sheet. Repeat the process until all of the rice mixture is used up.
• Bake for 20-25 minutes until the balls are heated through and crisp on the outside.

Steps:

• In a medium bowl, mix rice, spinach, cheese, lemon juice, salt, pepper and 2 eggs.
• Shape mixture into 1 inch balls.
• In a pie plate, using a fork, beat 1 tbls water with remaining egg.
• Dip rice balls in egg, then into bread crumbs to coat evenly.
• In a 5 quart Dutch oven, heat 3/4 inch of oil over medium heat.
• Fry rice balls a few at a time for 1 1/2 minutes or until golden brown, drain on paper towels and serve warm.

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.