- 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
- 3 large eggs, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 1 cup bread crumbs, or more if needed
- salt to taste
- 4 cups vegetable oil for frying
- 1 cup prepared marinara sauce
- Cook rice according to package directions. Allow to cool until comfortable to handle.
- Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
- Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
- Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.)
- Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
- Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
- Heat oil to 375 degrees F in a large sauce pan.
- Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes.
- Drain on paper-towel-lined plate or baking sheet. Salt lightly.
- Serve hot with heated marinara sauce.
03/30/2018
recipepes.com
Jan's Brown Rice and Quinoa Cheesy Rice Balls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
