recipes
Rice Rocks
Moist, flavoured rice balls coated in parmesan cheese & ovenbaked with a surprise of melted cheese.
serves 6
45 min prep
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comments
mario
25 May 2010 01:51:40 PM
Great quick and easy meal to cook for the family
mario
25 May 2010 01:50:35 PM
I say this recipe is ideal for a great tasting meal thank you
more comments
ingredients
| 2 cups Arborio rice 5 cups boiling chicken stock, reduced salt 410g can Edgell Baby Carrots, drained and chopped 1 cup frozen Birds Eye Garden Peas 60g piece reduced fat Mozzarella or tasty cheese 1/3 cup finely grated parmesan cheese |
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instructions
step 1
Place rice and stock into a medium saucepan, bring to the boil then reduce heat to simmer. Cook covered for approximately 20-25 minutes stirring occasionally until liquid is absorbed and rice is cooked.
step 2
Remove from heat, stir in chopped Edgell Baby Carrots and frozen Birds Eye Garden Peas. Season with salt and pepper, cover and refrigerate to cool. Shape the cooled rice into 6 even sized balls. Cut the cheese into 6 cubes. Press one cube into the centre of each rice ball and reshape to encase the cheese.
step 3
Roll balls in parmesan cheese and place onto a greased oven tray. Bake in a preheated oven at 200°C for 20-25 minutes until lightly golden and heated through.
recipe tip
Wet hands with a little water to prevent rice from sticking when shaping into balls.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1440kJ (344Cal) | 401kJ (96Cal) |
| Protein | 14.5g | 4.0g |
| Fat - Total | 4.0g | 1.1g |
| - Saturated | 2.2g | 0.6g |
| Carbohydrate | 60.2g | 16.7g |
| - Sugars | 5.3g | 1.5g |
| Sodium | 746mg | 207mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Rice Rocks
Rice Rocks
Moist, flavoured rice balls coated in parmesan cheese & ovenbaked with a surprise of melted cheese.
ingredients
2 cups Arborio rice
5 cups boiling chicken stock, reduced salt
410g can Edgell Baby Carrots, drained and chopped
1 cup frozen Birds Eye Garden Peas
60g piece reduced fat Mozzarella or tasty cheese
1/3 cup finely grated parmesan cheese
instructions
step 1
Place rice and stock into a medium saucepan, bring to the boil then reduce heat to simmer. Cook covered for approximately 20-25 minutes stirring occasionally until liquid is absorbed and rice is cooked.
step 2
Remove from heat, stir in chopped Edgell Baby Carrots and frozen Birds Eye Garden Peas. Season with salt and pepper, cover and refrigerate to cool. Shape the cooled rice into 6 even sized balls. Cut the cheese into 6 cubes. Press one cube into the centre of each rice ball and reshape to encase the cheese.
step 3
Roll balls in parmesan cheese and place onto a greased oven tray. Bake in a preheated oven at 200°C for 20-25 minutes until lightly golden and heated through.
serves 6 45 min prep recipe tip
Wet hands with a little water to prevent rice from sticking when shaping into balls.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Macca
15 June 2010 10:00:46 PM
Sounds great