MUSHROOM & THYME ARANCINI BALLS

MUSHROOM & THYME ARANCINI BALLS

By
From
Bliss Bites
Makes
10
Prep
15 mins
Cooking time
40 mins

The Italians’ snack game has always been strong, and the arancini ball is a great example of that. These balls are so awesome eaten as soon as they have been cooked, and also the next day as a delicious snack on-the-go.

Ingredients

Quantity Ingredient
2 1/2 tablespoons grapeseed oil
or coconut oil, plus extra for cooking
1 onion, finely chopped
3 garlic cloves, crushed
220g arborio rice
250ml white wine
sea salt and freshly ground black pepper, to taste
1 tablespoon nutritional yeast flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 thyme sprigs
250ml water

MUSHROOM FILLING

Quantity Ingredient
1 tablespoon grapeseed oil
or coconut oil
100g brown mushrooms, chopped
or portobello mushrooms
2 thyme sprigs, leaves picked
sea salt and freshly ground black pepper, to taste

COATING

Quantity Ingredient
35g besan (chickpea flour)
125ml almond milk
60g gluten-free bread crumbs

Method

  1. Heat a frying pan over medium heat. Add the oil, onion and garlic and cook, stirring, for 2–3 minutes or until the onion is translucent. Add the rice and allow it to cook for another 2 minutes. Add the wine, stirring until it has been absorbed. Add the salt and pepper, yeast flakes, garlic powder, onion powder and thyme. Gradually add the water, a little at a time, stirring until all the liquid has been absorbed before adding more.
  2. Cook, stirring, for about 15 minutes. Remove from the heat and allow to cool. Remove the thyme sprigs.
  3. To make the mushroom filling, heat the oil in a frying pan over medium heat. Add the mushrooms and thyme leaves and cook for 3–4 minutes, stirring often, or until the mushrooms have softened. Remove from the heat, season to taste and allow to cool.
  4. Take 1–2 tablespoons of the rice in the palm of your hand and roll it to form a ball. Push your finger into the ball to form a large hole for the filling, then add about 1 teaspoon of the mushroom mixture to the hole. Press some of the rice ball over the hole to enclose the filling. Roll each ball in the besan, dip in almond milk to lightly coat, then finally roll in the breadcrumbs. Heat the extra oil in a large frying pan over a medium heat. Fry the arancini in batches until golden. Alternatively, bake them in a 180°C oven for 15 minutes, or until golden. Serve hot.
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