Recipe - Fried Pesto Dumplings

3 cup Chicken broth
1 One half cup Arborio rice
1 cup (4 oz.) shredded mozzarella
cheese
One half cup Grated Parmesan cheese
One half cup Chopped pine nuts
One fourth cup Chopped fresh basil leaves
1 small Clove garlic; crushed
3 lg Eggs; beaten
1 cup Fine dry bread crumbs

makes about 4 dozen
5/89 McCall's Magazine

1. In medium saucepan, bring broth to boiling; stir in rice. Simmer,
covered, stirring occasionally, until all liquid is absorbed. Stir in
cheeses, nuts, basil and garlic. Spread on baking sheet to 1/2inch
thickness. Cover with plastic wrap; cool to room temperature.

2. Place eggs and bread crumbs in seperate, shallow bowls. Using a 2inch
cookie cutter, cut out rice mixture; coat each rice dumpling with beaten
egg and then bread crumbs.

3. In deep skillet, heat 2 inches salad oil to 375. Fry dumplings, 5 or 6
at a time, 1 minute, or until golden, turning once. Drain on paper towels.
Serve hot. Posted to TNT Prodigy's Recipe Exchange Newsletter by Mandy
Bell mbell@cdsnet.net on Aug 11, 1997