Veggie Rice Balls Recipes

Steps:

• Cook rice and lentils until soft, about 1/2 an hour.
• Meanwhile, in a large skillet sprayed with non stick cooking spray (or oil), cook onions until tender.
• Add the rest of the veggies and cook until very soft, about 20-25 minutes, adding water if needed.
• In a large bowl, combine hot rice and lentils with veggies, mash well.
• Add the rest of the ingredients and mix well.
• Form into 10 rice balls, or 4 patties to make veggie burgers, and refrigerate for 1/2 an hour.
• Fry in oil, turning frequently.
• Serve warm.
• I make veggie burgers and serve with a green salad.

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Steps:

• Dredge mozzarella pieces in small amount of flour.
• Mix together first five ingredients.
• I just added a sprinkle of salt and a grind of pepper.
• Spray your hands with spray oil.
• Lay about 1 tablespoons of mixture in your hand, place 1 mozza cube on top and place about 1 tbsp more of mixture on top of cheese.
• Cup hand and rotate mixture back and forth from one hand to the other until small ball has formed.
• Place on plate lined with parchment paper in fridge over night.
• Next day place in freezer for 1/2 hour before deep frying.
• Scramble 1 egg in a bowl.
• In another bowl mix together fresh bread crumbs and flour.
• Coat rice ball in egg mixture and then coat in bread crumb mixture.
• Coat in deep fryer at 375 for 3 - 4 minutes.
• Served with oven roasted pork chops, a mustard/onion sauce and veggie stir fry.

Steps:

• Preheat the oven to 180 degrees Celsius.
• Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together.
• Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy.
• Pour this sauce over the rice and vegetables and mix thoroughly.
• With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter.
• Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray.
• Bake for 40 minutes, turning the balls twice during the baking process.
• While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl.