posted by RisaG 01-07-100 3:22 PM
* Exported from MasterCook *
'Meatballs' in Tomato Sauce (adaptation)
Recipe By : Vegetarian Times Magazine, January 2000, page 32
Serving Size : 8 Preparation Time :0:00
Categories : Rice Sauces And Marinades
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (26 oz.) jar pasta sauce
1 tsp. dried oregano -- crumbled
"Meatballs":
2 2/3 cups vegetable broth
3/4 cup uncooked Arborio rice
1 pound cremini or baby bella mushrooms -- quarter if large
4 teaspoons olive oil
1 small onion -- finely chopped
1 large egg -- lightly beaten
1 cup dried Italian-style bread crumbs
1/3 cup freshly grated Parmesan cheese -- > than 1 oz
1/4 cup fresh parsley -- chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 servings
Cooking Rice - Stovetop version:
In large saucepan, bring broth to a simmer over high heat. Add rice, reduce heat to medium and simmer, uncovered, stirring occasionally, until rice is tender and mixture is creamy, 18 to 20 minutes. Stir almost constantly during last 5 minutes of cooking. Transfer to large bowl.
Cooking Rice - Microwave version:
Put rice and broth in microwaveable container (if using canned broth or bouillon don't add extra salt. If using homemade, use a bit of salt). Cover and cook on HIGH for 15 minutes. Stir rice well. Uncover and cook on HIGH for 10 minutes.
In food processor, pulse mushrooms in batches until finely chopped.
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until tender and most of liquid has evaporated, 3 to 5 minutes. Add to bowl with rice; let cool.
Preheat oven to 400F. Spray baking sheet with cooking spray.
Add egg, bread crumbs, cheese, parsley, salt and pepper to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 13 inches.
In clean large nonstick skillet, heat remaining 2 teaspoons oil over medium- high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 minutes. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15 to 20 minutes.
Put 3 nuggets on each plate, spoon sauce on top and serve hot.
PER 3-NUGGET SERVING: 342 CALORIES; 12G PROTEIN; 7G TOTAL FAT (1G SAT FAT); 55G CARBOHYDRATE; 30MG CHOLESTEROL; 980MG SODIUM; 5MG FIBER.