Is it just me… or are there Arancini balls on the menu of most trendy restaurants at the moment? These are the traditional “fast food” of Sicily and are made from a ball of cooked rice with a centre of meat or cheese, rolled in breadcrumbs and deep-fried. I had a delicious vegetarian version while visiting Brisbane last weekend but when I got home I knew I could do better and created this healthy, oven baked, version. 

Arancini balls are perfect for a lunch with friends. A simple dressed salad makes a perfect accompaniment. They are also a handy lunchbox filler and can be served either hot or cold. Fresh and hot out of the oven is my preference!

Mushroom and Leek Arancini
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Ingredients
  1. 5 cups soft cooked brown rice
  2. 1 teaspoon coconut oil
  3. 1 leek
  4. zest of 1/2 lemon
  5. 400g button mushrooms
  6. 1/2 cup nutritional yeast
  7. 1 teaspoon garlic powder
  8. juice of one lemon
  9. 1/4 cup chopped parsley
  10. 1/4 cup sesame seeds
  11. olive oil
Instructions
  1. Cook the rice as per the packet instructions.
  2. Slice the leek in half lengthways and wash thoroughly between the layers.
  3. Slice thinly and then chop finely.
  4. Sauté in a pan with the coconut oil over a low heat for 20 minutes until soft.
  5. Using a micro plane zest the lemon zest into the pan and stir for a minute.
  6. Spoon the leeks and zest mix into a bowl and set aside.
  7. Grate the mushrooms (the easiest way is to use the grating attachment for the food processor) and sauté in the same pan for 10 minutes or until soft.
  8. Combine the cooked rice, cooked leeks and mushrooms along with the nutritional yeast, salt and pepper, lemon juice and parsley in a large bowl then set aside to cool.
  9. Pre-heat the oven to 160degC.
  10. Oil a baking tray covered with baking papers.
  11. Spread the sesame seeds out on a dinner plate.
  12. Roll the rice mixture into fist sized balls with your hands.
  13. Then roll each ball in the seeds before placing them evenly on the oiled try.
  14. Brush each with a very small amount of olive oil and bake in the oven for 45min -1 hour until crunchy on the outside.
  15. This recipe makes 10-12 Arancini Balls
Notes
  1. You can use white rice if you prefer and include ricotta or mozzarella in the centre when forming the balls.
Veggies & Me https://www.veggiesandme.com/

Brown rice arancini balls

Brown rice arancini balls

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