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How this works
Servings: 8
Calories: 670kcal
Ingredients
- 3 scallions minced
- 1/2 bunch fresh dill minced
- 1/2 bunch fresh parsley minced
- 1 teaspoon fresh thyme minced
- 8 fresh chèvre
- 5 cups vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 cups red rice
- 2 cups grated Parmesan cheese
- 1 tablespoon minced garlic
- 1 tablespoon lemon zest
- salt and pepper to taste
- 1 cup all-purpose flour
- 3 eggs
- 2 1/2 cups panko breadcrumbs
Instructions
- In a small bowl, combine scallions, dill, parsley and thyme. Form chèvre into a log, and roll in herbs so cheese is covered. Wrap in plastic wrap, and refrigerate.
- In a medium pot, heat stock over medium heat and bring to a boil. Reduce heat to a simmer.
- In a medium saucepan, heat oil over medium heat. Add garlic; cook 1 minute, stirring. Stir in rice, coating with oil; cook 2 minutes. Add stock, one ladleful at a time until absorbed, stirring often. Remove from heat. Stir in Parmesan and zest; season with salt and pepper. Pour rice onto a rimmed baking sheet in a thin layer. Place uncovered in refrigerator to chill, about 1 hour.
- To form balls, spread 2 Tbsps cooled rice in palm of your hand, and place 2 tsp of chèvre into center. Shape into a golf ball. Repeat with remaining rice and cheese, placing all balls on a clean baking sheet. Set aside to set up breading station.
- Create a breading station: Set aside three bowls, one with flour, one with beaten eggs and one with breadcrumbs.
- Roll balls first in flour, then eggs and then completely cover in breadcrumbs. Repeat, placing all balls on a clean baking sheet. Refrigerate for at least 30 minutes. Preheat oven to 400°.
- Bake until golden brown, approximately 20 minutes. Serve on their own or with a simple marinara sauce.
Notes
Live Naturally is excited to partner with Johnson & Wales University (JWU). Alejandro Rodriguez, Eddie Nieto, Chef Adam Sacks, Daniel Iarum and Alex Hudson (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.
Nutrition
Calories: 670kcal | Carbohydrates: 75g | Protein: 29g | Fat: 24g | Sodium: 1520mg | Fiber: 1g | Sugar: 2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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