Chinese Savory Nut Balls With Spicy Mustard

[Guest guest]

Need appetizer recipes for Thanksgiving? This and a few others I'm posting

this morning might give you some ideas. Kathleen

 

* Exported from MasterCook *

 

Chinese Savory Nut Balls With Spicy Mustard

 

Recipe By : Star Tribune 11/2/00

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cooked long-grain brown rice

1 cup fresh alfalfa sprouts -- chopped

1 small onion -- coarsely grated

3/4 cup fine bread crumbs

3/4 cup walnuts -- finely ground

1/2 cup sunflower seeds -- finely ground

1/2 cup cashews -- finely ground

1/4 cup almonds -- finely ground

2 eggs -- lightly beaten

1 tablespoon low-sodium soy sauce

1 tablespoon dried basil

1 teaspoon caraway seeds -- ground

1/2 teaspoon poultry seasoning

1 cup Chinese hot mustard -- (for dipping)

 

Serves 12.

 

Nut balls are high in protein and make a very filling addition to

lunch. The Chinese flavors combined with the hot mustard for dipping make

them a favorite.

 

In large bowl, combine rice, sprouts, onion, bread crumbs, walnuts,

sunflower seeds, cashews, almonds, eggs, soy sauce, basil, caraway and

poultry seasoning. Form into 1-inch balls. (Nut balls may be refrigerated

for up to 2 days at this point.)

 

Preheat oven to 350 degrees. Spray nonstick baking sheet with cooking

spray. Place nut balls on baking sheet and bake 20 minutes until lightly

browned and crunchy.

 

Let cool slightly. Then carefully thread 2 on to each small skewer or

toothpick. Serve with mustard as dipping sauce.

 

Nutrition information per serving: Calories 220, Carbohydrates 16 g,

Protein 8 g, Fat 15 g, including sat. fat 2 g, Cholesterol 35 mg, Sodium

420 mg, Calcium 71 mg, Dietary fiber 3 g, Diabetic exchanges per serving: 1

bread/ starch exch., 1 med-fat meat exch., and 2 fat exch.

 

 

 

 

 

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