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Yield: Makes approximately 20 rice balls
• 1/2 pound lean ground beef
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped onion
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup chili sauce
• 2 tablespoons chopped fresh parsley
• 3 cups hot cooked rice
3 tablespoons grated Parmesan cheese
• 1 tablespoon butter or margarine
• 1 egg, beaten
• 1/2 cup dry bread crumbs
• vegetable oil for deep-fat frying
Cook beef, celery, onion and garlic in large skillet until meat is brown, stirring to crumble.
Add chili powder, salt, pepper, chili sauce and 1/4 cup water.
Simmer, uncovered, 30 minutes, or until sauce is very thick.
Stir in parsley; set aside.
Combine rice, cheese and butter.
While still warm, use 2 tablespoons rice mixture to shape into balls.
Press centers with thumb; fill each with 1 tablespoon meat mixture.
Enclose rice mixture to seal.
Dip in egg; roll in crumbs.
Fry in hot oil (365 degrees) in large saucepan 1 minute, or until golden brown.
Drain on paper towels. Serve warm.
Total Fat 3g
Total Carbohydrate 10g
USA Rice Federation www.usarice.com
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