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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

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