Our Quorn Arancini recipe is a meat-free taste of Italy. They are deliciously stuffed fried rice balls filled with Quorn Meatless Grounds and fried until crisp and golden.
Serves 4
50
mins
A Challenge
Ingredients
1 bag of 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.