Brown Rice Arancini with Chunky Tomato Sauce

Made with

Brown Rice Arancini with Chunky Tomato Sauce

Serves 4
Brown Rice Arancini with Chunky Tomato Sauce

Arancini is traditionally made with arborio, which is a white rice. Brown rice is so much healthier and has a wonderful al dente texture that feels more satisfying as a meal solution. Forming the Arancini around a cube of fresh mozzarella provides your family with a nice melty surprise in the center. This recipe is delicious when served simply with our Tomato Basil soup with some colorful cherry tomatoes simmered-in.  

For the Arancini:

  1. Combine the rice, cheese, and parsley in a medium bowl with 2 of the beaten eggs.
  2. Vigorously mix together with a wooden spoon until the rice mixture gets a little sticky and can hold together when you form a ball.
  3. Divide the mixture into four equal portions and work each portion into the shape of a flat patty that fits your hand. 
  4. Place a cube of mozzarella into the center of each patty, then surround the cube with the mixture. Press to form a ball. 
  5. Roll each ball into the remaining beaten egg, then roll in the panko bread crumbs. 
  6. Choose a pot large enough to hold four Arancini comfortably with just enough oil to cover -- about 3 to 4 cups of oil.
  7. Heat the oil to 350-degrees, then carefully add the Arancini and cook for 8 to 9 minutes until very nicely browned. 
  8. Serve with chunky tomato sauce and garnish with a sprig of fresh parsley or oregano 
 For the Chunky Tomato Sauce:
  1. Heat a skillet over medium heat.
  2. Add the oil, onions, and garlic, then sauté two to three minutes or until softened and fragrant.
  3. Add the soup, reduce the heat, and bring to a simmer.
  4. Stir-in the fresh herbs, and adjust the seasoning with salt and pepper. If you prefer some zip.
 
TIP: If you would like your sauce to have some “zing,” add a pinch of red-pepper flakes when sautéing the onions and garlic.
Ingredients

For the Arancini:

  1. 2 cups cooked brown rice, cooled
  2. 3/4 cup grated Parmesan cheese, packed
  3. 1/4 cup parsley
  4. 3 eggs — beaten
  5. 4 each 3/4-inch cubes fresh mozzarella
  6. 1 cup panko or regular breadcrumbs
  7. Canola oil for frying

For the Chunky Tomato Sauce:

  1. 2 tsp olive oil
  2. 1 cup diced onion
  3. 1/2 tsp minced fresh garlic
  4. 8 ounces sliced, colorful, cherry tomatoes (large diced large tomato)
  5. 2 cups Wholesome Crave tomato basil soup, simmered for ten minutes
  6. 1/4 cup fresh parsley leaves
  7. 2 tablespoons fresh oregano leaves
  8. Salt and pepper to taste