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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Tofu sheets (also known as yuba or bean-curd/tofu skin) can be easily found in most Asian markets, in the refrigerated section - usually next to the tofu. They could probably be replaced by won-ton wrappers or other similar sheet. I recommend cooking the rice in advance, so you don't have to wait for it to cool. Very nice with a yogourt or sour cream based dip (ex. tzatziki). Ingredients:
1 cup basmati rice |
2 cups vegetable broth |
1 teaspoon margarine |
1 cup cheddar cheese, grated |
1 tablespoon fresh rosemary leaf (heaping) |
3 green onions, sliced |
1 egg |
1 egg, separated |
1 (180 g) package tofu, sheets |
Directions:
1. Cook rice in vegetable broth and margarine.
2. Mix cheese with rosemary, green onions, whole egg + 1 egg white and rice (when it is cool enough to handle).
3. Cut tofu sheets into 3-inch squares (approximately).
4. Preheat oven to 350°F.
5. Place 2 tablespoons of the rice mixture on the edge of a square. Roll up and seal by brushing a little of the egg yolk. Place on a lightly greased baking sheet, seam side down.
6. Repeat with remaining mixture. Brush tops with the rest of the egg yolk.
7. *Bake 15 minutes then set oven to broil and bake another 3 to 5 minutes, until golden and crisp.
8. NOTE: If desired, you can skip the baking part and fry the rolls.
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