Wednesday, May 11, 2011

Baked Rice Balls

 I LOVED this dish!  I can't tell you how they reheated as there was not any left!  We gobbled them up the first night!  LOVE IT!

This is before baking...

This is after baking and served with some red sauce.

Makes 24 rice balls
  • 2 large eggs
  • 1 cup Arborio rice, rinsed and drained
  • 1/3 cup sun-dried tomato pesto
  • 2 cups panko or Italian-seasoned breadcrumbs
  • 12 green onions, white and green parts finely chopped (3/4 cup) 


1. Bring rice and 2 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 20 minutes, or until rice is tender. Cool.
2. Preheat oven to 375°F, and coat 2 baking sheets with olive oil cooking spray. Whisk together eggs and pesto in bowl. Stir egg mixture into rice. Fold in ı/2 cup breadcrumbs and green onions. Season with salt and pepper, if desired. Roll rice mixture into 2-inch balls, then roll balls in remaining breadcrumbs. Place on prepared baking sheets, and spray with olive oil cooking spray. Bake 30 minutes, or until browned and crispy.