Rice Balls
A dish that starts with cold and finishes with flour.
contains glutencontains eggs
Ingredients
US
Metric
- 240 ml cold (cooked rice)
- 30 ml flour
- 5 ml grated onion
- 5 ml finely chopped parsley
- 1 egg slightly beaten
- Salt, pepper, cayenne
Steps
- PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup.
Nutrition (estimated, per serving)
| Calories | 130 |
|---|---|
| Protein | 8.0 g |
| Fat | 4.9 g |
| Carbs | 12.7 g |
| Fiber | 0.5 g |
| Sodium | 72 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States