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SPINACH RICE BALLS

Yield: Makes approximately 3 dozen rice balls.

• 1 1/2 cups cooked rice
• 1 10-ounce package frozen chopped spinach, well drained*
• 1/2 cup shredded Cheddar cheese
• 1/3 cup dry bread crumbs
• 1 1.3-ounce envelope golden onion soup mix
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
1/4 cup milk
• 1 teaspoon Dijon-style mustard

 
Combine rice, spinach, Cheddar cheese, bread crumbs, soup mix, Parmesan cheese, eggs, milk and mustard 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.

*One 10-ounce package frozen chopped broccoli, well drained, may be substituted.
 

Nutrition Facts
Calories 30   
Total Fat 1g 
Cholesterol 13mg 
Sodium 186mg 
Total Carbohydrate 3g 
Protein 2g  
 
USA Rice Federation www.usarice.com