CHEESE RICE BALLS 3
Yield: Makes approximately 3 dozen rice balls.
• 1 1/2 cups cooked rice
• 1 10-ounce package frozen chopped spinach, thawed and well-drained
• 1/2 cup shredded Cheddar cheese
• 1/3 cup dry bread crumbs
• 1 1.3-ounce package golden onion soup mix
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/4 cup milk
Combine rice, spinach, Cheddar cheese, bread crumbs, soup mix, Parmesan cheese, eggs and milk in large mixing bowl.
Shape into 1-inch balls; place on well-greased baking sheet.
Bake at 375 degrees 10 to 15 minutes.
Serve warm or at room temperature with fresh peaches, pears, nectarines or plums.
Nutrition Facts
Calories 30
Total Fat 1g
Cholesterol 15mg
Sodium 182mg
Total Carbohydrate 3g
Protein 2g
USA Rice Federation www.usarice.com
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