Spinach Rice Balls
Leftovers of the spinach-rice I served with sauteed chicken livers may be repurposed into the more elegant dish below.
Spinach Rice Balls
Serve a trio with a ramekin of marinara sauce
Spinach Rice Balls - makes 10-12 x 1 1/2 inch balls
2 tsp vegetable oil
10 oz package (~1 cup) frozen spinach, thawed and squeezed dry
1 cup leftover cooked rice
1/2 small onion, small dice
1/2 tsp salt
1/8 tsp garlic powder
1/4 cup grated Parmesan
1 large egg, beaten
1/4 tsp ground black pepper
1/2-3/4 cup dried breadcrumbs
Additional oil or food spray for baking sheet
Preheat the oven to 350 degrees Fahrenheit.
Place the breadcrumbs in a shallow dish.
Line a baking sheet with foil. Drizzle generously with some vegetable oil or use food spray.
Heat the 2 tsp oil in a skillet over medium heat and saute the onion until browned. Add the spinach, salt, pepper and garlic powder. Cook 2 minutes until spinach is tender. Cool.
Stir cooked rice into the spinach mixture along with grated Parmesan and beaten egg, one tablespoon at a time, just to moisten the spinach and rice.
Scoop a rounded tablespoon at a time and form into balls. Roll each ball in the breadcrumbs, shaking off the excess.
Place onto prepared baking sheet and bake 35-40 minutes or until firm.
Turn about half way through to brown top and bottom.
Serve with marinara sauce.
Spinach Rice Balls
Serve a trio with a ramekin of marinara sauce
Spinach Rice Balls - makes 10-12 x 1 1/2 inch balls
2 tsp vegetable oil
10 oz package (~1 cup) frozen spinach, thawed and squeezed dry
1 cup leftover cooked rice
1/2 small onion, small dice
1/2 tsp salt
1/8 tsp garlic powder
1/4 cup grated Parmesan
1 large egg, beaten
1/4 tsp ground black pepper
1/2-3/4 cup dried breadcrumbs
Additional oil or food spray for baking sheet
Preheat the oven to 350 degrees Fahrenheit.
Place the breadcrumbs in a shallow dish.
Line a baking sheet with foil. Drizzle generously with some vegetable oil or use food spray.
Heat the 2 tsp oil in a skillet over medium heat and saute the onion until browned. Add the spinach, salt, pepper and garlic powder. Cook 2 minutes until spinach is tender. Cool.
Stir cooked rice into the spinach mixture along with grated Parmesan and beaten egg, one tablespoon at a time, just to moisten the spinach and rice.
Scoop a rounded tablespoon at a time and form into balls. Roll each ball in the breadcrumbs, shaking off the excess.
Place onto prepared baking sheet and bake 35-40 minutes or until firm.
Turn about half way through to brown top and bottom.
Serve with marinara sauce.