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Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well. Pour the rice into a bowl, place in the fridge to go cold. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces. Cut the mozzarella and sundried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the centre of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed. Coat the rice balls in seasoned flour then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper. Heat the butter in a pan, add the mushrooms and cook for 1 minute, before adding the spinach. Season and keep warm, heat the tomato sauce. Arrange the spinach and mushrooms in a suitable serving dish. Top with the fried suppli and pour around the tomato sauce and serve.
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|Serving Size: 1 Serving (1474g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1186 (58%)|
|Amt Per Serving||% DV|
|Total Fat 131.8g||176 %|
|Saturated Fat 48.3g||241 %|
|Monounsaturated Fat 53.1g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 2240.4mg||689 %|
|Sodium 2895mg||100 %|
|Potassium 2694.1mg||71 %|
|Total Carbohydrate 129.7g||38 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 118.5g|
|Protein 91.2g||130 %|
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Calories per serving: 2038
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