Best Jans Brown Rice And Quinoa Cheesy Rice Balls Recipes

CHEESY RICE BALLS

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil and drizzle with oil. Spread bread crumbs on a plate and set aside.
• Stir rice with egg, parmesan and salt in a medium bowl. Gather 1/3 cup of rice mixture and form into a ball using wet hands. Tuck a mozzarella cube into the centre, then reshape into a ball.
• Roll each ball through bread crumbs, just enough to lightly coat. Place on foil-lined baking sheet and roll in oil to coat. Repeat with remaining rice, bread crumbs and oil. There will be 6 balls. Bake in centre of oven until golden, about 25 minutes, turning halfway through.
• Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.

JAN'S BROWN RICE AND QUINOA CHEESY RICE BALLS

Steps:

• Cook rice according to package directions. Allow to cool until comfortable to handle.
• Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
• Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
• Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.)
• Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
• Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
• Heat oil to 375 degrees F in a large sauce pan.
• Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes.
• Drain on paper-towel-lined plate or baking sheet. Salt lightly.
• Serve hot with heated marinara sauce.

BROWN JASMINE RICE WITH QUINOA

Steps:

• Wash uncooked quinoa. Easiest method is to rinse in a fine mesh colandar.
• Wash uncooked brown jasmine rice. Easiest method is to rinse it in the rice pot prior to cooking, and drain off rinse water.
• Add quinoa and rice to rice pot, if the rice isn't already in there.
• Add water to the rice pot up to the "4", presuming your rice pot has numbers stamped on the wall of the pot which correspond to the number of "scoops" being made.
• If you have a basic "keep/cook" rice pot, press the button down to "cook". If you have one of those weird digital rice pots, cook the rice in the usual fashion. The 25% quinoa substitution will not affect cooking time.

JAN'S BROWN RICE AND QUINOA CHEESY RICE BALLS

Steps:

• Cook rice according to package directions. Allow to cool until comfortable to handle.
• Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
• Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
• Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.)
• Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
• Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
• Heat oil to 375 degrees F in a large sauce pan.
• Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes.
• Drain on paper-towel-lined plate or baking sheet. Salt lightly.
• Serve hot with heated marinara sauce.

ROASTED-VEGETABLE AND BROWN-RICE BOWLS

Steps:

• Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
• Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
• Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.