Mushroom Rice Neat Balls Food

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

MUSHROOM MEATBALLS (VEGAN, GLUTEN-FREE)

Steps:

• Peel and finely chop the onion and the garlic.
• Chop walnuts into meal using a food processor if you don't have walnut meal in your pantry.
• Cook the rice according to package instructions.
• Gently wash any dirt off of the mushrooms by using a colander* or a sieve*. Dry them with a paper towel or clean kitchen cloth. We almost never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Then slice them.
• Cook onion and garlic in olive oil and cook them until soft and glassy.
• When they are ready, add sliced mushrooms.
• Add the seasoning: salt, black pepper, ground basil, ground oregano, and cumin. Stir and cook until mushrooms are soft and have shrunk.
• Take a food processor and add sauteed mushrooms, walnut meal, nutritional yeast, smoked sweet paprika powder, soy sauce, and cooked, drained rice. Pulse the mix gently. Don't puree it! You need some chunks and bits for a better texture. Depending on the size of your container, work in batches.
• You can either add the starch in the food processor or after the mix is ready to see how much do you really need. It will be soft and may stick to your hands a bit. If it is too sticky add more starch.
• Now you are ready to form the mushroom meatballs. Take 1-2 Tbsp of the mixture and form the balls with your hands.
• Take a baking mat or a sheet pan with parchment paper and bake them on 350 Fahrenheit (180 degrees Celsius) for 20-30 minutes until they get a crispy crust. Turn them at half-time.
• If you prefer on stove top, take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color.
• Serving suggestions above the recipe card!!!

WILD RICE MEATBALLS IN MUSHROOM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
• Bake in preheated oven until brown, about 15 minutes.
• Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
• Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

MEATBALL MUSHROOM SOUP

Steps:

• Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.

MUSHROOM & RICE "NEAT" BALLS

Steps:

• In a large saucepan, bring broth to a simmer over high heat. Add rice, reduce heat to medium and simmer, uncovered, stirring occasionally, until rice is tender, approx 18 to 20 minutes. Stir almost constantly during last 5 minutes of cooking. When done, transfer to large bowl and set aside.
• While the rice cooks, finely chop your mushrooms (use a food processor if you like). In large skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 minutes Add mushrooms and cook, stirring, until tender and most of the liquid has evaporated, 3-5 minutes Add to bowl with rice; let cool.
• Preheat oven to 400F and lightly grease a baking sheet.
• Add vegan egg, breadcrumbs, almond meal, nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well. Form mixture about 24 oval or round nuggets, each about 2 inches in diameter. Your slightly damp hands are probably the best tool for doing this.
• Clean out your skillet then heat up the remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 minutes Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 minutes
• Serve the "Neat" balls hot over tomato sauce & pasta, or any other dish you think will compliment.