Gluten Free Arancini
Author: T at Cast Iron & Wine
Ingredients
- Approx. 3 Cups of Cold, Leftover Rice
- 3-4 Eggs
- 4 oz. mushrooms, chopped
- ½ onion, chopped
- ½ red bell pepper, chopped
- Chopped Garlic, to taste
- Salt & Pepper, to taste
- Oregano, Basil, Parsley, to taste
- ½ Cup Shredded Cheddar Cheese
- ½ Cup Shredded Parmesan Cheese
- Approx. ½ Cup Gluten Free Flour Mix
- Approx. ¼ Cup Cornmeal
Instructions
- Pre-heat oven to 350F.
- Mix flour, cornmeal, salt and pepper together and set aside.
- Beat 1 egg.
- Stir mushrooms, onion, garlic, bell pepper, cheeses, salt, pepper, herbs, and beaten egg into rice and blend well.
- Beat remaining eggs and set aside.
- Use approximately ½ cup rice mixture and form a ball.
- Dredge rice ball in egg, then roll in flour mixture to cover.
- Set covered rice ball on oiled baking sheet.
- Repeat until all rice is used.
- Bake at 350 for 25-30 minutes or until golden brown. Flip arancini halfway through baking.
- Serve with marinara sauce.
Recipe by Cast Iron and Wine at https://castironandwine.com/gluten-free-arancini-aka-cheesy-rice-balls-of-deliciousness/