Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Long-grain rice;cook,no salt |
| 1 cup | Cooked ham; bite-sized |
| \N \N | Salad oil |
| 1 medium | Celery rib; chop fine |
| 1 small | Onion; chop fine |
| 6 ounces | Fontina cheese; shredded |
| ⅓ cup | Frozen peas; thawed |
| 2 tablespoons | Parmesan |
| 1 tablespoon | Parsley; chopped |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ cup | Dried bread crumbs |
| 1 large | Egg |
| 14 ounces | Jar diavolo or marinara sauce |
WALDINE VAN GEFFEN VGHC42A
In processor blend ham until ground. In 2tb hot oil, coook celery and onion until very tender. Remove skillet from heat; stir in cooked rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide rice mixture into 12 equal portions. With hands, shape into a ball.
On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls in egg, then into crumbs to coat. Wipe skillet clean. In same skillet in ½ c hot oil, cook balls, turning frequently, until evenly browned and heated through, about 15 minutes. To serve, heat sauce until hot. Serve rice balls with sauce. (wrv)