Rice and Veggie Balls

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
Onion
Garlic
Parsnips
Apple
Cauliflower
Carrot
Fresh Thyme
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.

Mini Frittata (Chicken and Broccoli) - Part A

I got the idea of using a muffin tin from Miss Molly. She made Green Egg and Ham Mini Frittatas for a baby shower. They were so cute and tasty that I've made several since. Other than broccoli/chicken and pesto(green eggs)/ham, I've also made turkey/chipotle gouda, sun dried tomato/pepperoni and asparagus/green onion combos. Use what's in your fridge, play around with the flavors and make it your own.



6 eggs
3/4 c Mlik
1/4 c Cream
1-2 T Melted Butter (optional)
1 c Cheese - shredded (I used a Mexican blend)
1 1/2 c Chicken - cooked and shredded or diced
1/2 c Broccoli - finely chopped
1/2 c Cauliflower - finely chopped
Garlic Salt
White Pepper
Garlic Chili Sauce
1 T Dried Oregano
1/2 t Smoked Paprika

Preheat oven to 300° F

Whisk the eggs, milk, and cream furiously for a few minutes.

Stir your butter, cheese, meat and veggies into the egg mixture.



Season to taste.



Using nonstick cooking spray, grease two muffin tins. If you only have one, cook in batches. You can also cover and refrigerate the rest for the next day. Look for my next post for some tasty ideas.

With a measuring cup or an ice cream scoop, fill the baking cups. Stir the eggs as you go so that you'll have an even mixture of stuff in each muffin cup.