I just whipped up this fun, little recipe that I found in Vegetarian Times Magazine. It was a fast dinner and definitely yummy. I served these rice balls on top of a high-end jarred marinara sauce (our favorite brand is RAO's - LOVE!!!). Enjoy!
- 1/2 cup short-grain white rice, rinsed <I used 1 cup pre-cooked, frozen brown rice>
- 1 10-oz. pkg. frozen spinach, defrosted and squeezed dry
- 1/4 cup finely chopped green onions
- 1/4 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 2 Tbs. pesto
- 1 Tbs. dried dill
- 1 large egg, lightly beaten
- 3/4 cup panko crumbs, for rolling
- 1 to 2 cups marinara sauce, I like Rao's <this is my own addition to this recipe>
If you are using uncooked rice, bring 2 cups salted water to a boil in medium saucepan, and add rice. Reduce heat, cover, and simmer 20 minutes, or until water is absorbed. To make my life easier, I used 1 cup of pre-cooked frozen brown rice. I always keep a few of these convenient little pouches of cooked rice in the freezer.
In a large bowl, stir in spinach <make sure the spinach has been thoroughly SQUEEZED dry!!>, green onions, Parmesan, feta, pesto, dill, and egg, and season with salt & pepper, if desired.
Divide rice mixture into Ping-Pong-ball-size spheres. Roll in panko crumbs, and place on prepared baking sheet. <I brushed the rice balls with a little bit of olive oil before cooking> Bake for 25 - 30 minutes.
While the rice balls are cooking, warm up a cup or two of marinara sauce, depending on how much you like. Spoon warm marinara in a shallow bowl and place rice balls on top.