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Spinach Rice Balls

Yield: Makes approximately 3 dozen rice balls.

1 1/2 cups cooked rice
1 10-ounce package frozen chopped spinach, well drained (#)
1/2 cup shredded Cheddar cheese
1/3 cup dry bread crumbs
1 1.3-ounce envelope golden onion soup mix
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/4 cup soy milk
1 teaspoon Dijon-style mustard
(#) One 10-ounce package frozen chopped broccoli, well drained, may be substituted.

Combine rice, spinach, cheddar cheese, bread crumbs, soup mix, Parmesan cheese, eggs, milk and mustard in large mixing bowl. Mix well. Shape into 1-inch balls; place on well-greased baking sheet. Bake at 375 degrees F for 10 to 15 minutes. Serve warm.

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