QUINOA ARANCINI
We love arancini, but they're not the healthiest thing going! I wanted to make a version that we could enjoy guilt-free. I substituted quinoa for rice and tried baking instead of frying. Now we can have them any time. -Sabrina Ovadia, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Prepare quinoa according to package directions. Stir in 1 egg, 1/2 cup bread crumbs, Parmesan cheese, oil, basil and seasonings., Divide into 6 portions. Shape each portion around a cheese cube to cover completely, forming a ball. , Place remaining egg and 1/2 cup bread crumbs in separate shallow bowls. Dip quinoa balls in egg, then roll in bread crumbs. Place on a greased 15x10x1-in. baking pan; spritz with cooking spray. Bake until golden brown, 15-20 minutes. If desired, serve with pasta sauce.
Nutrition Facts : Calories 423 calories, Fat 19g fat (6g saturated fat), Cholesterol 142mg cholesterol, Sodium 1283mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.
QUINOA ARANCINI
Make and share this Quinoa Arancini recipe from Food.com.
Provided by thebeeskitchen
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs.
- Heat up the oven to 400 and bake for 30-35. Serve hot.
Nutrition Facts : Calories 198.7, Fat 10.2, SaturatedFat 4.3, Cholesterol 80.4, Sodium 1500.7, Carbohydrate 15.9, Fiber 1.5, Sugar 1.5, Protein 10.8
SPANIKOPITA ARANCINI
I recently had spanikopita at a local restaurant that had light and fluffy rice in it! It was amazing, so I decided to try to recreate it at home. I had some leftover rice/spinach/feta mixture, so I made it into balls, coated it with panko, and fried it into arancini. I thought it quite tasty, so thought I'd share. I didn't write down amounts as I went, so I am ballparking--if you see an error, please let me know :) Prep time includes chilling time.
Provided by under12parsecs
Categories Short Grain Rice
Time 2h
Yield 16 arancini
Number Of Ingredients 20
Steps:
- Bring stock, wine, lemon juice, salt and rice to a boil over med-high heat. Cook according to package directions, stirring frequently. For this recipe, you want the rice to be very tender, with no real "bite" to it, but not mushy either. To achieve this, you may need to add additional stock. When rice is tender, taste and add salt and pepper to taste--keep in mind you will add feta later which will add some saltiness. Remove from heat and stir in dill and zest.
- In a skillet over medium heat, saute sweet and green onions in oil until translucent. Add garlic and saute until fragrant, about 2 minutes. Stir into rice along with spinach and feta (add as much or as little as you like). Taste and adjust seasoning. You may want to add more lemon juice, dill or salt and pepper. Allow to cool to roughly room temperature Add 2 beaten eggs and heavy cream. Refrigerate for at least 1 hour.
- Roll rice mixture into 1 inch balls. Dredge in flour, then in eggwash made from 1 egg and 2 T milk, then in breadcrumbs.
- Deep fry in hot oil until golden. Drain on paper towels and enjoy! Really good with tzatziki sauce.
Nutrition Facts : Calories 149.7, Fat 5.7, SaturatedFat 2.3, Cholesterol 44.9, Sodium 148, Carbohydrate 18.9, Fiber 1.2, Sugar 1.6, Protein 5
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