Recipe by gourmetmomma
This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not tried this one, but am posting recipes upon request. The author indicates that the chicken can be left out of the recipe for a vegetarian option.
Top Review by OctoberBride
I've made these several times, however, I've changed the recipe a bit. I agree wih others who have mentioned that there is a definite lack of flavor. I've added my own homemade secret seasoning blend to this recipe. I rated this recipe 3 stars for two reasons: #1 the lack of flavor I just mentioned and #2 they are a real pain in the rear to make. Each time I make them, I say that I'm never making them again. When I am making them you can hear me screaming from my kitchen that "I'm in rice ball hell!" Ask my husband :) I recommend doubling (or even tripling) the recipe and freezing a bunch because it's quite a project!
- 1⁄2 cup short grain brown rice or 1 cup leftover cooked rice
- nonstick cooking spray
- 3 teaspoons olive oil
- 1⁄4 lb boneless skinless chicken cutlet
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup pureed sweet potato
- 1⁄4 cup shredded reduced-fat cheddar cheese
- 1⁄4 cup low-fat buttermilk
- 1 large egg, beaten
- 1⁄2 cup pureed spinach or 1⁄2 cup broccoli, puree or 1⁄2 cup butternut squash puree
- 1 1⁄2 cups whole wheat cracker crumbs or 1 1⁄2 cups whole wheat breadcrumbs
Directions See How It's Made
- If needed, cook the rice according to package directions.
- Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
- Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
- Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
- Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
- Roll the rice balls into the egg mixture, then the breadcrumbs.
- Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.