Ricotta and Brown Rice Balls

These little rice balls are easy to make and if I had stuffed them with cheese I could have called them arancini (Sicilian stuffed rice balls), but I didn't.  Maybe next time.  They have a nice firm texture as you can see here

so they would be easy to form a ball around a piece of cheese.

Ingredients:

2 cups cooked brown rice
1/2 cup ricotta
2 tbsps parmesan
1/2 cup Italian bread crumbs
freshly ground black pepper to taste
pinch of nutmeg
1 tsp lemon pepper
1 egg

Mix the above ingredients together

and roll into heaping tablespoon-sized balls. I made 17.  Place on a cookie sheet and chill in the fridge.

Flour
1 egg beaten with 1 tsp water
Bread crumbs

Once chilled dredge in flour then dip in beaten egg/water. Next roll the balls in bread crumbs.

Heat a skillet with a little vegetable oil and brown lightly.

Remove from skillet to cookie sheet.
I had a rack in the cookie sheet covered with parchment paper so the balls did not stick and some of the grease ran away.

Bake at 375 F for 8-10 minutes.

Serve with tomato sauce. And maybe next time...cheese centers.