Tuesday, June 16, 2015

Grilled Italian Arancini

Traditionally, this Italian dish is fried in oil, but this time we're grilling it up in our Redi-Set-Go.  These little breaded balls of rice typically have cheese, vegetables, or meat at the center.  This is a "lightened up" version of the fried original.  I like to make these with brown rice, but I had a container of leftover white rice from the Chinese restaurant sitting in the fridge.  I figured this was the perfect way to use it up!  :)


    •  2 cups cooked rice, white or brown
    • 1/2 cup grated Parmesan cheese
    • 2 eggs
    • 3 light string cheese snacks
    • 1 cup panko bread crumbs

    Pan Insert to Use:  Mini Food Pan

    Servings:  12 balls

    1.  Preheat grill. If using the Xpress Platinum, preheat at setting 2.
    2.  Spritz pan with non-stick spray.
    3.  Mix the cooked rice, Parmesan cheese, and eggs in a medium bowl.

    4.  Chop each string cheese into 4 pieces, totaling 12 pieces.

    5.  Roll rice into balls, placing a string cheese piece into the center.  Roll ball tightly to about the size of a golf ball.  Roll balls in panko to coat.

    6.  Place 6 of the balls into the mini food pan holes and close unit.
    7.  Cook for about 25 minutes and remove.
    8.  Repeat steps 6 & 7 for remaining rice balls.
    9.  Serve with marinara, if desired.

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