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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