Rosemary Rice Roll-Ups
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
12-15 rolls
ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 teaspoon margarine
- 1 cup cheddar cheese, grated
- 1 tablespoon fresh rosemary leaf (heaping)
- 3 green onions, sliced
- 1 egg
- 1 egg, separated
- 1 (180 g) package tofu, sheets
directions
- Cook rice in vegetable broth and margarine.
- Mix cheese with rosemary, green onions, whole egg + 1 egg white and rice (when it is cool enough to handle).
- Cut tofu sheets into 3-inch squares (approximately).
- Preheat oven to 350°F.
- Place 2 tablespoons of the rice mixture on the edge of a square. Roll up and seal by brushing a little of the egg yolk. Place on a lightly greased baking sheet, seam side down.
- Repeat with remaining mixture. Brush tops with the rest of the egg yolk.
- *Bake 15 minutes then set oven to "broil" and bake another 3 to 5 minutes, until golden and crisp.
- NOTE: If desired, you can skip the baking part and fry the rolls.
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