Fried pesto dumplings

48 Servings

Ingredients

Quantity Ingredient
3 cups Chicken broth
1½ cup Arborio rice
1 cup (4 oz.) shredded mozzarella cheese
½ cup Grated Parmesan cheese
½ cup Chopped pine nuts
¼ cup Chopped fresh basil leaves
1 small Clove garlic; crushed
3 larges Eggs; beaten
1 cup Fine dry bread crumbs

Directions

makes about 4 dozen

5/89 McCall's Magazine

1. In medium saucepan, bring broth to boiling; stir in rice. Simmer, covered, stirring occasionally, until all liquid is absorbed. Stir in cheeses, nuts, basil and garlic. Spread on baking sheet to ½-inch thickness. Cover with plastic wrap; cool to room temperature.

2. Place eggs and bread crumbs in seperate, shallow bowls. Using a 2-inch cookie cutter, cut out rice mixture; coat each rice dumpling with beaten egg and then bread crumbs.

3. In deep skillet, heat 2 inches salad oil to 375. Fry dumplings, 5 or 6 at a time, 1 minute, or until golden, turning once. Drain on paper towels.

Serve hot. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@...> on Aug 11, 1997

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