POTATO RICE BALLS RECIPE - FOOD.COM - FOOD.COM - RECIP…
It's the end of the week and you have leftover Mashed potatoes and leftover rice! Combine them into these tasty treats.Made in the oven with just a touch of olive oil spray to keep the fat down. I didn't add any seasonings because the mashed potatoes and rice was well seasoned along with using seasoned bread crumbs. But do add some if your left overs were bland. This will work with any mashed potato form russets, sweet potato, to red potatoes and try leftover arborio, jasmine, basmati to brown rice. This makes a great side or make mini ones for appetizers.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Combine the first 5 ingredients with clean hands. Form into balls and roll in bread crumbs pressing in to coat the balls.
- Place on a olive oil spayed cookie sheet pan. Lightly spray the tops of the balls.
- Place in oven and bake 10 minutes. Flip and bake 10 more minutes.
- Remove and enjoy as is or drizzle olive oil over them, or dip in to your favorite tomato sauce.
Nutrition Facts : Calories 120.9, FatContent 0.8, SaturatedFatContent 0.3, CholesterolContent 9.8, SodiumContent 172.9, CarbohydrateContent 24.5, FiberContent 1.3, SugarContent 1.1, ProteinContent 3.3
TIELLA PUGLIESE RECIPE - RICE POTATO MUSSELS CASSEROLE
This hearty recipe will blow your palate. It's very simple to prepare and beautiful to show to your guests.
Provided by Nonna Box
Categories Seafood
Total Time 120 minutes
Prep Time 30 minutes
Cook Time 90 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Drizzle 4 tablespoons of olive oil into a cast iron skillet.
- Arrange a layer of onions in the bottom of the skillet and drizzle with olive oil.
- Add a layer of potatoes seasoned with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
- Add a layer of mussels seasoned with garlic and parsley. Drizzle with oil.
- Layer the rice over the mussels, making sure to cover each mussel. Season with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
- Add a final layer of potatoes.
- Add the reserved liquid from when you opened the mussels. Add water so that the final layer of potatoes is just covered.
- Sprinkle the breadcrumbs on top.
- Place in the oven and bake at 350°F for 1 hour and 30 minutes.
Nutrition Facts : ServingSize 150 g, Calories 769 kcal, CarbohydrateContent 97 g, ProteinContent 22 g, FatContent 32 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 434 mg, FiberContent 5 g, SugarContent 4 g
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