Baked Vegetarian Arancini

Ingredients and Directions

I made 15 but can do smaller or bigger.

This is a Thermomix recipe based on one on Cookidoo recipe

Rice mix

• 1200mls of filtered water
• 1 tsp of home made vegetable stock
• 400g basmati rice
• 1 heaped teaspoon of turmeric 
• 25g of Nuttelex
• 80g of coconut based parmesan
• 4 teaspoons of thyme 

1. In thermomix add water and stock bring to boil 12minutes /100degrees/ Speed 1

2. Add rice and cook:13 minutes/reverse /speed 1. Drain rice and transfer to a bowl.

3. Season spice with turmeric, thyme, Nuttelex, coconut parmesan and mix with a spoon till combined.

4. Cover and put in fridge to fully cool.

Ricotta sauce  

• one bunch of silver beet- washed and leaves cut off ready to cook
• 250g Ricotta
• 8 basil leaves
• 2 spring onions
• 2 garlic cloves - crushed
• tomato passata 300g

In a saucepan or thermomix cook silverbeet, tomato , garlic , spring onion, basil and once cooked add the ricotta dn stir thru. Place in bowl and put in fridge to fully cool.

Assemble

• Rice Mix
• Ricotta Mix
• Lupin Gluten free Crumbs
• Olive oil spray

1. Heat the over to 180 degrees

2. Cover a flat hand with one to two tablespoons of rice mix and flatten on your hand.

3. Put two little spoons of Ricotta mix in the middle of the flattened rice. 

4. Then carefully roll up the rice around the ricotta mix til you have a ball.

4. Roll the rice ball in the gluten free crumbs

5. Place balls on green baking paper.

6. Spray with olive oil lightly

7. Place in oven for 25-30minutes and serve with salad.