Rice Balls
- Number of Servings: 30
Ingredients
1/2 cup brown riceOlive oil - for cooking1/2 lb. chicken cut into chunkssalt and pepper to taste1/2 cup pureed sweet potato1/4 cup shredded cheddar cheese1/4 cup lowfat buttermilk1 large egg, lightly beaten1/2 cup pureed cooked spinach1 cup bread crumbs
Cook rice for 30-40 minutes until tender.
Meanwhile in a large pan, cook chicken with salt and pepper to taste. When chicken is done place into a blender with sweet potato puree, cheddar cheese and buttermilk. Blend until smooth.
Transfer chicken mixture to a large bowl and add cooked rice. Roll into small balls (approx. 1 inch) and place them on waxed paper or foil.
In a shallow bowl, beat egg and pureed spinach together. Put the bread crumbs in another bowl. Roll the rice balls in the egg mixture and then into the bread crumbs. Place on another piece of waxed paper.
Heat a skillet with a little oil and add the rice balls about 6 at a time. Cook and turn until evenly browned. Drain on paper towels. Serve.
Makes about 30-40 rice balls.
Number of Servings: 30
Recipe submitted by SparkPeople user JEN8505.
Meanwhile in a large pan, cook chicken with salt and pepper to taste. When chicken is done place into a blender with sweet potato puree, cheddar cheese and buttermilk. Blend until smooth.
Transfer chicken mixture to a large bowl and add cooked rice. Roll into small balls (approx. 1 inch) and place them on waxed paper or foil.
In a shallow bowl, beat egg and pureed spinach together. Put the bread crumbs in another bowl. Roll the rice balls in the egg mixture and then into the bread crumbs. Place on another piece of waxed paper.
Heat a skillet with a little oil and add the rice balls about 6 at a time. Cook and turn until evenly browned. Drain on paper towels. Serve.
Makes about 30-40 rice balls.
Number of Servings: 30
Recipe submitted by SparkPeople user JEN8505.
Nutritional Info Amount Per Serving
- Calories: 37.9
- Total Fat: 0.9 g
- Cholesterol: 12.7 mg
- Sodium: 92.4 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.4 g
- Protein: 3.1 g
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