Thursday, February 28, 2008

Mozzarella-Stuffed Arancini (rice balls)

Source: Vegetarian Times (slightly modified by Aimee)
Makes about 24 appetizers

1 ½ cups uncooked brown rice
3 green onions, finely chopped
2 tsp minced garlic

2 tsp olive oil
4 large eggs, lightly beaten
2 TB dried parsley
1/3 cup grated parmesan
1-2 cups seasoned bread crumbs
8 oz. fresh mozzarella balls (about 25 balls)
marinara sauce to dip

1. Combine rice & 3 cups water in saucepan; bring to boil, reduce heat, cover & simmer about 45 minutes; remove from heat, transfer to a bowl, & cool
2. Preheat oven to 425. Saute garlic & onion in olive oil; stir into rice, along with eggs, parsley & parmesan cheese.
3. Spread breadcrumbs onto plate. Using wet hands, shape a little rice mixture around each mozzarella ball; roll in bread crumbs & place in oiled 13 x 9 baking dish. Bake 20-25 minutes; let sit 5-10 minutes & serve with sauce

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