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Ingredientes
- 3 c. Chicken broth
- 1 1/2 c. Arborio rice
- 1 c. (4 ounce.) shredded mozzarella cheese
- 1/2 c. Grated Parmesan cheese
- 1/2 c. Minced pine nuts
- 1/4 c. Minced fresh basil leaves
- 1 sm Clove garlic, crushed
- 3 lrg Large eggs, beaten
- 1 c. Fine dry bread crumbs
Direcciones
- Makes about 4 dozen
- 1. In medium saucepan, bring broth to boiling; stir in rice. Simmer, covered, stirring occasionally, till all liquid is absorbed. Stir in cheeses, nuts, basil and garlic. Spread on baking sheet to 1/2-inch thickness. Cover with plastic wrap; cold to room temperature.
- 2. Place Large eggs and bread crumbs in seperate, shallow bowls. Using a 2-inch cookie cutter, cut out rice mix; coat each rice dumpling with beaten egg and then bread crumbs.
- 3. In deep skillet, heat 2 inches salad oil to 375. Fry dumplings, 5 or possibly 6 at a time, 1 minute, or possibly till golden brown, turning once. Drain on paper towels.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 218 | |
| Calories from Fat 69 | 32% |
| Total Fat 7.96g | 10% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 291mg | 12% |
| Potassium 150mg | 4% |
| Total Carbs 26.48g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.93g | 1% |
| Protein 9.66g | 15% |
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