Gluten Free Arancini
  • 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
  1. Pre-heat oven to 350F.
  2. Mix flour, cornmeal, salt and pepper together and set aside.
  3. Beat 1 egg.
  4. Stir mushrooms, onion, garlic, bell pepper, cheeses, salt, pepper, herbs, and beaten egg into rice and blend well.
  5. Beat remaining eggs and set aside.
  6. Use approximately ½ cup rice mixture and form a ball.
  7. Dredge rice ball in egg, then roll in flour mixture to cover.
  8. Set covered rice ball on oiled baking sheet.
  9. Repeat until all rice is used.
  10. Bake at 350 for 25-30 minutes or until golden brown. Flip arancini halfway through baking.
  11. Serve with marinara sauce.
Recipe by Cast Iron and Wine at