Moringa Mushroom Rice Poppers

Crispy on the outside, fluffy and garlicky on the inside, this Moringa Mushroom Rice Poppers recipe is guaranteed to be kid friendly and a family favorite. Just the mushroom rice itself was hard to resist. Imagine, grown adults eating garlic, mushroom, cheesy rice direct from a rice cooker! This sneaky recipe packs two full servings of veggies, perfect for the picky eaters in the family. And ideal for a nice Memorial Day bbq, enjoy!

Ingredients for the Moringa Mushroom rice poppers 

• 2 cups rice
• 4 cups broth (chicken or vegetable)
• 2 tbsp Kuli Kuli’s Pure Moringa Powder (2 single serving packets)
• 2 eggs, whisked
• 2 cups of mushrooms, diced
• 2 tbsp Italian seasoning or other dried herbs
• 2 tbsp dried garlic
• 1 tsp salt
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3 cups Parmesan cheese, grated
• 1 ½ cups bread crumbs
• 2 cups of vegetable oil (for frying)

Directions for the Moringa Mushroom rice poppers 

1. In a rice cooker, cook rice with brother and Pure Moringa Powder until soft. Or in a pot, cook rice in broth over low-medium heat until broth is absorbed and rice is at desired texture.
2. Remove rice from heat into a large bowl and stir in the whisked egg. Stir frequently to prevent scrambling the egg.
3. Stir in chopped mushrooms, cheese, salt, lemon zest and juice, and dried herbs.
4. Allow rice mixture to cool for 1 hour or until cool to touch.
5. Dampen hands with water. Roll rice into a ball about 1 inch in diameter or fitted into cupped palms.
6. Coat each rice ball evenly in breadcrumbs.
7. In a small skillet or deep fryer, heat oil until 350°F. Fry rice balls until golden brown.
8. Drain and cool on paper towels. Serve warm.