|½ cup||Uncooked rice|
|1 teaspoon||Rice wine vinegar|
|½ cup||Minced red and/or green pepper|
|¼ cup||Minced red onion|
|¼ cup||Minced carrot|
|¼ cup||Parsnip or more carrot|
|¼ cup||Minced peeled, seeded cucumber|
Source :Women's World Magazine, Feb, '97 In small bowl, combine rice with enough water to cover by 1", stir until water becomes cloudy, drain; repeat covering, stirring and draining . In medium pot over medium-high heat, combine rice with 1 cup + 2 Tbsp. water .
Bring to a boil; cook 2 minutes. Reduce heat to low. Simmer, covered, until water is absorbed, about 15 minutes. Remove from heat and let stand 15 minutes. In another pot over medium heat, combine vinegar, sugar, and salt.
Cook until sugar disolves, about 1 minute; stir into rice, in same pot combine remaining ingredients; cook until vegetables are tender and liquid evaporates, about 5 minutes. Remove from heat. With moist hands, shape teaspoonfuls of rice into balls. With dry hands, roll bites into vegetable mixture. Cover with plastic wrap . serve immediately.
Makes about 28 rice bites : Per rice bite: 17 cals. 0 g protein, 0 g fat, 0 g cholest. 4 g. carbo.'s 39 mg sodium Hi all: here's a little appetizer for you. Could be made almost any time of the year. enjoy. Posted to JEWISH-FOOD digest V97 #104 by alotzkar@... (Al) on Mar 28, 1997
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