COCKTAIL KNISHES
Yield: Makes 30 appetizers.
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 3 tablespoons water
• 2 eggs, lightly beaten
Rice Filling:
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 3 cups cooked brown rice
• 1 egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons cracked black pepper
• 1/2 teaspoon salt
Combine all-purpose flour, whole wheat flour, baking powder and salt in large bowl; make well in center. Add oil, water and eggs. Mix well with wooden spoon until smooth. Knead on floured board until smooth. Place dough in greased bowl. Cover; let stand 1 hour.
Divide dough in thirds. Roll one-third of dough into 10x4-inch rectangle. Mound one-third of rice filling along long edge, about 1-inch high. Roll like a jelly roll, starting with the long side. Pinch ends together to seal; place seam side down on greased baking sheet. Repeat with remaining dough and filling.
Bake at 375 degrees 35 to 40 minutes or until browned.
Brush with beaten egg white mixed with 1 tablespoon cold water during last 5 minutes of baking time, if desired. Slice into 1-inch pieces with sharp knife.
Rice Filling: Heat oil in large skillet. Add onion and saute until browned. Remove from heat; stir in rice, egg, parsley, black pepper and salt. Makes about 2-3/4 cups.
Nutrition Facts
Calories 70
Total Fat 2g
Cholesterol 22mg
Sodium 96mg
Total Carbohydrate 11g
Dietary Fiber 1g
Protein 2g
USA Rice Federation www.usarice.com
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