4 tablespoons of butter or margarine
4 green onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 1/2 cups of rice
3 cups of water
1 teaspoon of oregano
1 1/2 teaspoons of salt
2 beaten eggs
4 tablespoons of butter or margarine
4 green onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 1/2 cups of rice
3 cups of water
1 teaspoon of oregano
1 1/2 teaspoons of salt
2 beaten eggs
Heat the butter or margarine in a pan, add the green onion and peppers, cook for 2 minutes while stirring
Add the rice and cook until it's lightly toasted
Add the water, oregano, and salt
Bring to a boil at high heat, then reduce heat and simmer for 20 minutes or until the rice is cooked and all liquid has been absorbed
Let it cool in the refrigerator until it's chilled enough to be handled
Add the eggs and mix well
Form 18 balls
Place them on a lightly greased baking sheet and bake at moderate heat (180°C) for about 30 minutes or until golden brown
Serve as a side dish with veal
Yield: 18.
