Name: Quorn Meatless Arancini
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 10.58oz Bag Quorn Meatless Grounds; Olive oil; 1 yellow onion; 2 1/3 cup white Arborio rice; Salt and pepper; 1 cup of white wine; 4 Eggs; Bread crumbs; 2 quarts vegetable broth; 1 yellow onion; Olive oil; Basil (chopped); 1 ¾ cups of tomato puree

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Grounds

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Soy-free

High in Protein

High in Fiber

Low in Saturated Fat

No Artificial Ingredients

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Ingredients

10.58oz Bag Quorn Meatless Grounds
Olive oil
1 yellow onion
2 1/3 cup white Arborio rice
Salt and pepper
1 cup of white wine
4 Eggs
Bread crumbs
2 quarts vegetable broth
1 yellow onion
Olive oil
Basil (chopped)
1 ¾ cups of tomato puree

Method

Dice the onion and cook in a medium pot with a splash of olive oil, until golden.
Add rice and white wine little by little.
Wait a couple of minutes so that the rice becomes hot. Start pouring in the broth cup by cup until the rice is cooked and the broth absorbed.
Let the rice cool.
Meanwhile cook Quorn Meatless Grounds in a skillet with a little bit of olive oil, following package instructions until cooked.
Mix eggs with a pinch of salt and pepper in a bowl.
Put a little of cooked rice in the palm of the hand, trying to maintain the same height. Add Quorn Meatless Grounds in the middle of the rice in your hand. Fold the rice over the grounds as to make a “ball” shape.
Cover the rice ball with the egg and then roll it in the breadcrumbs. Continue until all rice and grounds are used up.
Fry all the balls “Arancini” in generous oil and let them dry in a paper towel.
You can serve them with a classic tomato sauce.
Cut the onion finely and cook in a pan until golden.
Add tomato puree, salt, pepper and cook for about 20 minutes.
Add the chopped basil in and serve.