Instructions
Step 1
Place rice and stock into a medium saucepan, bring to the boil then reduce heat to simmer. Cook covered for approximately 20-25 minutes stirring occasionally until liquid is absorbed and rice is cooked.
Step 2
Remove from heat, stir in Birds Eye Julienne Carrot and frozen Birds Eye Baby Peas. Season with salt and pepper, cover and refrigerate to cool. Shape the cooled rice into 6 even sized balls. Cut the cheese into 6 cubes. Press one cube into the centre of each rice ball and reshape to encase the cheese.
Step 3
Roll balls in parmesan cheese and place onto a greased oven tray. Bake in a preheated oven at 200°C for 20-25 minutes until lightly golden and heated through.