Normally arancini is a rice ball coated with breadcrumbs and deep fried. Oh not here at SKINNY supper. No deep frying allowed! hahaha. To lighten up this Italian favorite I used brown rice and quinoa and baked them instead of frying. Let me tell all of you these still came out fantastic!
Arancini can be made with anything you like. I made spinach, walnut and porcini mushroom arancini. Traditionally arancini are made with ground meat and peas. But, be creative and use anything you love. I had leftover dehydrated porcini mushrooms that I had used in my Salisbury Steak, so I thought that would pair perfectly with spinach and walnuts! Stuff these quinoa balls with a little light mozzarella and bake them until crispy and golden and you have a delicious dinner that everyone will gobble up!
Beautiful quinoa and brown rice balls coated in almond meal not breadcrumbs!
Weekend View of what I did.
Saturday evening I went to my friend Matt's house and he cooked us all dinner. So sweet of him. Then on Sunday we rode bikes to SOWA market here in Boston. SOWA market is where people can sell organic produce or things (t-shirts, jewelry, furniture) they have made. Sort of like the website Etsy but in person you can shop. Also there was about 20 food trucks there. It was fun trying all the different truck creations. Friends, sunshine and good food all weekend! It was sorta perfect!
Healthy Tidbits: High in Manganese, Vitamin B6 and C. Low in Sodium.
Serving: 10-15 (depending on size you make them) Size: 1 ball Calories: 139** Fat: 5.3g Carbs: 17g Fiber: 1.8g Protein: 6g Sugar: 1.8g Sodium: 66mg*
* does not include any salt that you add
**These are numbers for 13 arancini balls.
- 1/2 cup walnuts chopped
- 1/2 cup dehydrated porcini mushrooms chopped
- 1.5 cup spinach or defrosted frozen spinach drained of water
- 1/2 cup parmesan cheese
- 1 egg scrambled
- 3 clove garlic minced
- 1 small onion diced
- 1/2 cup Quinoa rinsed
- 3/4 cup brown rice
- 1/2 cup Sauvignon Blanc, white wine
- 2 oz light mozzarella cheese cut into cubes or shredded
- 4 plum tomatoes
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp italian seasonings
This can take about 2-3 hours to make.
Dice onion and garlic. In a Medium pot on med-high heat use the Water Method to cook the onions until translucent. ***Water method is cooking on med-high heat the veggie and adding a couple tablespoons of water to remove browning from pan. Keep adding water until onions or veggies are caramelized. Make sure to cook out the water before adding more each time.
Next, add the garlic and cook for another minute. After add the rice, RINSED quinoa, pepper and salt to taste, white wine and water. Bring to a boil. Once boiling reduce heat cover and cook until all of the liquid has been absorbed. About 40 minutes.
Add spinach, parmesan cheese, egg, chopped walnuts and chopped porcini mushrooms. Mix all the ingredients well. Transfer to a large bowl and place in refrigerator for about an hour until completely cooled.
Once rice has cooled it is time to make them into balls. In a small bowl mix together 1/2 cup almond meal, 2 tbsp parmesan cheese and some salt.
Take some rice mixture flatten in hand add a little mozzarella cube or tsp of shreds and add some more rice and smash and form into a ball. Roll the ball in the almond meal mixture and place on a baking sheet lined with parchment paper. Continue until all balls are created.
Bake arancini at 375 for 25-30 minutes. Until golden and crispy. Serve with some red sauce.
For the red sauce you can use this recipe HERE.
take 1 large can plum tomatoes or 6 fresh ones and puree in a food processor. Cook over low heat in a small saucepan. Add 1/2 tsp each of these spices, pepper, salt, garlic powder, onion powder, italian seasonings. Cook un covered for about 1 hour until sauce has thickened.