Crisp Ricecrumbs
Unlike loose breadcrumbs, these ricecrumbs are more dense and ball up when processed with oil and garlic – a different but impressive texture change!
Crisp Ricecrumbs Makes about 1-1/2 cups
2 c. CRISP RICE OVEN- ROASTED CEREAL by RALSTON
2 T. jarred chopped garlic
1/2 t. salt plus to taste
1/2 t. fine grind fennel seed
1- Combine all ingredients in food processor. Process till contents pull away from sides and ball up.
2- Salt to taste if needed.
3- Transfer to bowl and set aside till ready to use in a recipe.
Notes: These crumbs stick together, yet don’t get mushy.
1- Spread atop any casserole, little pinches evenly on top.
2- When layering eggplant, instead of breading the eggplant, place or spread a teaspoonful or two on top of each slice, which adds texture to a soft vegetable.
3- Top individual veggie servings with pinches of crumb then broil till golden – watch carefully.
4- Use as a layer in lasagna to give added texture, between noodle and cheese.
5- Get creative wherever dried crumbs are called for in a recipe.
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