Jans Brown Rice And Quinoa Cheesy Rice Balls Recipes

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.

BROWN RICE AND BEANS WITH CHEESE AND CHILIES

Steps:

• In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
• Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
• Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.

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.