JANUARY PILAF

JANUARY PILAF
1 tbsp. butter 2 cloves garlic 2 scallions 1/4 tsp. chopped parsley 1/3 c. cut-up prunes 1/2 c. any cranberry relish/sauce 3 c. hot cooked rice   Melt butter in a skillet, add scallions and garlic and saute about 5 minutes. Increase heat, add cranberries, prunes and parsley. Stir together a minute or two. Remove from heat, combine with rice. Salt and pepper. Good with chicken.

RICE BALLS

This is a fun and easy snack to make.  It also works well as an appetizer for a main meal.  The soft rice and melted mozzarella are yummy and have a great texture.

Prep time:  30 minutes
Cook time:  5 minutes
Serves:  4

Ingredients:
1 1/4 cups cold, cooked Arborio or other risotto rice
Ground black pepper
1 ball of buffalo mozzarella, cut into cubes
1 egg, beaten
2 slices toast, for bread crumbs
Olive oil, for deep frying
Salsa dip, to serve
Salad, to serve



Equipment:
mixing bowl
large plate
large dish
small bowl
sieve
paper towels



1.  Generously season the cold, cooked rice with black pepper.  Roll the rice into 12 evenly sized balls.



2.  Push a cube of cheese into the center of each ball, then cover so that the cheese is enclosed.



3.  Roll each ball in the egg and then roll in the bread crumbs (toast that's been turned into crumbs in a food processor).



4.  Deep fry the balls in olive oil over medium heat for 2-3 minutes, or until golden brown.



Variation:  Buy a salsa dip to serve with the rice balls.  You can make this dish into a light meal by adding vegetables.  Try a fresh garden salad with cherry tomatoes and cucumber slices.