I used a combination of left over rice and vegetables from the night before to make these little vegetarian rice balls for lunch. The rice was cooked in apple juice, chicken stock and thyme, but you can use any cooked white rice. You can also use any vegetables that you want, I used these because they were in the fridge.
Oil for frying
Rice - cooked
1 Egg - beaten
1/8 cup Flour
Italian Seasoned Bread Crumbs
Heat the oil over medium high heat.
The onion, garlic, parsnips and apple were cooked in a little olive oil just until the onion became clear. They were left over from another meal. The other veggies were used raw.
Dice all of the vegetables into very small pieces.
Stir the vegetables, herb and rice together.
Mix in one egg and just enough flour to bind the mixture.
Pinch some of the mixture out of the bowl and form it into a ball about the size of a racquetball or golf ball.
Spread the bread crumbs on a plate.
Lightly roll the rice ball in the bread crumbs. Then set it aside, on a plate.
After you have formed one ball, rolled it and set it aside, do another. Continue this until all of the mixture is rolled and breaded.
Carefully place the rice balls into the hot oil. Don't over crowd the pan.
Turn the balls as they cook so that they brown evenly.
When they are brown and crisp all around, remove the balls from the oil with a slotted spoon and place them on a plate with a paper or kitchen towel.
I served the rice and veggie balls over mixed greens finished with a tomato coulis.