Sicilian rice balls (arancini di riso) recipe

Recipe for sicilian rice balls (arancini di riso) in our easy vegetarian recipes collection.

Recipe ingredients

• Rice:
  • 1 1/2 cups brown rice, short-grain, washed
  • 3 cups mushroom broth, or water with a 1/4 teaspoon sea salt
  • 1/4 teaspoon sea salt
• Filling:
  • 3 tablespoons olive oil
  • 14 ounces gimme lean, sausage style, cut in small dice
  • 1 large onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 1/2 teaspoon ground black pepper
  • 6 ounces tomato paste
• Remaining ingredients:
  • 2 tablespoons tahini
  • 1/4 cup vegan Parmesan cheese alternative
  • 5 ounces frozen peas
  • 2 tablespoons ground flax seed
  • 1/4 cup water
  • 1 cup cornmeal

How to make sicilian rice balls (arancini di riso)

• Prepare the rice by combining the rice, broth, and sea salt in a pot.
• Cover and bring to a boil.
• Turn to low and simmer for 50 minutes.
• While rice is cooking, prepare the filling.
• Heat a skillet over medium-high heat and add oil.
• Add small dice of gimme lean sausage, onion, and garlic, sealing them one at a time, about 15 minutes total.
• Add the pepper and tomato paste and cook for about 3 to 4 minutes.
• Set aside until rice is ready.
• When rice is finished cooking, stir the tahini and vegan cheese into the rice.
• Then add the frozen peas which will help cool the hot rice mixture a little so it will be easier to handle.
• In a bowl, using a fork, whip ground flax seed and water together. This will form a mixture a little like egg whites.
• In another bowl, place the cornmeal so it will be easy to roll the rice balls in the cornmeal.
• When rice is cool enough to handle, using wet hands, make a pancake shaped disk of rice, place some filling in the middle, and close the rice around it. You do not want the rice layer to be too thick, so make it as thin as possible, but so it still contains the meat filling.
• Roll rice ball in the flax-water mixture and then dredge in the cornmeal.
• Set completed rice ball aside and continue making rice balls. You should end up with about 16 balls.
• Just prior to serving, deep fry rice balls. This is the traditional method. If you do not want to have the added fat that come with deep frying, or just do not want to bother, place rice balls on a baking sheet and bake in a 400 degrees F oven for about 45 minutes, or until balls are lightly brown and crispy.
• Serve with some steamed vegetables with no added fat.

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