Cook 2 and 1/2 cups of brown rice in 3 cups of chicken stock over a medium heat until all the liquid is absorbed , about 20 minutes , then let it cool .
Then add 2 and 1/2 cups of grana parmesan , 2 lightly beaten eggs and a bunch of Italian parsley , ( finely chopped ) use a wooden spoon to combine .
Next roll golf ball sized balls with the mixture and place 1 small cube of mozzarella in the middle of each ball .
Roll each ball in a bowl of breadcrumbs .
Then place coated balls on a sprayed and lined baking tray .
Spray each ball with cooking oil .
Bake in preheated oven for 20 minutes or until golden .
Serve as a main meal with a mixed green salad, drizzled with extra virgin olive oil and balsamic vinegar .
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