Best 4 Sun Dried Tomato Mozzarella And Basil Rice Balls Recipes
Indulge in culinary delight with our comprehensive guide to crafting the perfect Sun-Dried Tomato, Mozzarella, and Basil Rice Balls. These crispy and flavorful delicacies boast a harmonious blend of tangy sun-dried tomatoes, creamy mozzarella, and aromatic basil, all enveloped in a crispy layer of rice. Join us on a culinary journey as we reveal the secrets to creating these delectable treats, from selecting the finest ingredients to mastering the art of shaping and frying.
Let's cook with our recipes!
SUN-DRIED TOMATO CHEESE BALLS
Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they're just the right size for nibbling.-Pamela Stepp, Dandridge, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 96 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS
This is a flavourful alternative to plain rice and makes a meal much more interesting. Serves 2 as a main or 4 as a side dish.
Provided by Shuzbud
Categories Rice
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
- Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
- When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
- While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
- Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
- While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
- Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
- Serve hot, sprinkled with parmesan cheese if desired.
SUN-DRIED TOMATO BASIL ORZO
Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.
Provided by kgwen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 23m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
- In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g
SUN-DRIED TOMATO AND MOZZARELLA PASTA
One of the easiest, most decadent meals you'll ever make. Trust me.
Provided by tamalpaca
Time 25m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Boil your pasta with a decent amount of salt- taste it whilst it's almost cooked so you can correct over-salting with more boiling water.
- When the pasta is almost cooked, get started on the 'sauce'. Fry 1 or 2 cloves of garlic in a pan of oil- you can use the sun-dried tomato oil if you want more flavour, but I wouldn't recommend it.
- Slice the sun-dried tomatoes into small cubes and fry with the garlic for a minute. When the garlic is brown, shred the mozzarella into smaller pieces and let it melt in the pan, mixing often to stop it from sticking.
- Drain the pasta and transfer it back into the saucepan. Then, add your 'sauce' and mix until combined.
- You see how easy that was? How easy? Once you get the hang of this, it'll be a regular recipe. Trust me. It's so good.
Tips:
- Choose high-quality ingredients: Use the best sun-dried tomatoes, mozzarella, and basil you can find. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't overcook the rice: The rice should be cooked through but still have a slight bite to it. Overcooked rice will be mushy and won't hold its shape well in the rice balls.
- Use a food processor to chop the ingredients: This will save you time and ensure that the ingredients are evenly chopped.
- Be careful not to overmix the rice balls: Overmixing will make the rice balls tough. Mix just until the ingredients are combined.
- Chill the rice balls before frying: This will help them hold their shape better.
- Fry the rice balls in hot oil: This will create a crispy outer layer.
- Serve the rice balls hot: They are best enjoyed fresh out of the fryer.
Conclusion:
Sun-dried tomato, mozzarella, and basil rice balls are a delicious and versatile appetizer or snack. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, spicy or mild, these rice balls are sure to be a hit. So next time you are looking for a fun and easy recipe to try, give sun-dried tomato, mozzarella, and basil rice balls a try.
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