Friday, January 23, 2009

Rice Balls

Serves: 4-6 (10-12 balls)


2 cups brown short grain rice
3 cups water
3 1/2 ounces (100 g) lean salami, finely chopped
3-4 spring onions (scallions), finely chopped
3 1/2 ounces (100 g) mushrooms, finely chopped
5 ounces (150 g) strong cheddar cheese, grated
1 egg
2 tablespoons tomato paste

Microwave Method:

1. Cook the rice in water in a large, covered dish for 10 minutes on HIGH, then 20 minutes on MEDIUM. Leave aside.
2. Microwave the salami, onions and mushrooms in a covered dish for 3 minutes on HIGH. Allow to cool a little. Stir in the cheese and chill.
3. Mix the rice, egg and tomato paste together. Mold spoonfuls of the salami mixture (about the size of a walnut) into balls. Pat the rice mixture around each center, making balls about the size of a golf ball. Place the rice balls in a circle around the edge of a greased dish and microwave in batches of five or six for about 6-7 minutes per dish until hot through.

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