This recipe was selected for multiple reasons:
1. My cousin came to visit from Idaho. She came for Sunday dinner and I wanted to
have something special, because we don’t get to see each other that often
anymore. She has a wheat allergy and I
wanted to make an entire meal that she could eat- Even though her husband and
mine wanted wheat bread.
2. I found out last week thanks to Janice Person that September
is Rice Month. I almost missed it and
didn’t even know it.
3. I wanted a place to link all the good links that I read
about rice after last week’s Consumer Report about the arsenic levels in rice.
4. The National Beef Ambassador Competition is being held in
California this weekend. Way back in
1991, I competed in this competition (I place 3rd). The competition has changed over the years
and so has the responsibilities of the top 5.
The kids competing in this competition know more about nutrition and
using beef in a healthy diet than most adults I know (and maybe some
nutritionists). My recipe for the competition was Italian Beef Roll. This recipe was in the
cookbook compiled from those of us competing back in 1991. I hope you enjoy it!
Porcupine Meatballs
1 pound lean ground beef 1
egg white
½ cup uncooked brown rice ¼
teaspoon marjoram
3 tablespoons finely diced onion 4 cups
tomato juice
½ teaspoon salt ½
teaspoon salt
½ teaspoon oregano ½
teaspoon pepper
Mix first seven ingredients.
Shape into small balls and place in a 3 quart casserole dish. In a separate bowl, add salt and pepper to
tomato juice. Slowly pour over
meatballs.
Cover and bake one hour and 10 minutes at 350 degrees F or
until rice is tender. Serve over a bed
of rice.
Serves 6-8. 235
calories per serving.
-A Kansas Farm MomLinked to:
In the Kitchen Thursdays
Pinkapotamus Under 300 Followers Link Party
Walking on Sunshine Foodie Friends Friday
