Once a week, almost regularly, I make a big pot of rice. I usually eat this rice with chicken or tofu and sometimes, toward the middle of the week, I add vegetables and turn it into a wholesome salad. The truth is that it can be used to make other foods, especially if it has already dried out.
You can add it to a soup so that the rice absorbs the liquid and becomes soft again. You can make arancini, deconstructed sushi, and of course stir-fry with or without meat. Beyond the different opportunities, it is also best not to throw food away. There are quite a few recipes for which the cold and slightly dry rice only improves.
Cheesy rice and herb vegetarian meatballs
Ingredients:
- 2 cups of cooked rice (any type you have)
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/2 bunch of chives
- 1/2 bunch of basil leaves
- 1/2 bunch of cilantro or parsley leaves
- 3 large eggs
- 1/2 cup grated mozzarella or parmesan cheese
- 2 tablespoons of white flour or rice flour
Instructions:
- Finely chop all the herbs.
- In a large bowl, mix all the ingredients.
- And now two options: you can either form the meatballs with oiled hands, place them on an oven tray with baking paper, and bake at 190℃ (375℉) for 10 minutes on each side or until golden.
- Or you can fry in a pan, with a little oil, until golden on both sides.
- Serve with sour cream and a sprinkling of olive oil and ground black pepper on top.