- 2 tbsp butter
- 1/2 onion minced
- 1 1b canned roma tomatoes, drained, chopped
- 1 tsp dry basil
- 1/s tsp dry thyme
- 1 tsp salt
- 1/s tsp cracked black pepper
- 1/2 cup dry white wine
- 1 1/4 cup water mixed with one chicken oxo cube
- 1 lb cooked rice
- 1 egg, lightly beaten
- 1 tbsp flour
- 4 oz. emmenthal cheese, cubed
- 1 tbsp minced parsley
- Melt the butter in a dutch oven. Fry the onion in butter for 7 minutes. Add the tomatoes, basil, thyme, and salt and pepper. Cook 5 minutes. Stir in wine and water with oxo cubes. Bring to a boil. Simmer,uncovered, 15 minutes.
- Combine the rice with the egg and flour until well blended.
- Form rice into balls around the cubes of cheese. Put the balls in the sauce and simmer, covered for 10 minutes.
- Sprinkle with parsley. Serve.