I love making Arancini (Italian Risotto Balls) from scratch, and this side dish is a take on that concept utilizing leftover brown rice and veggies. I also chose to bake them as opposed to frying to allow for a healthier dinner option and served them with homemade marinara as a dipping sauce. Although I used leftovers in this preparation, this recipe can also be made from scratch and served as appetizers during your next get together. You can also substitute shredded Cheddar or Gruyere in lieu of the Parmesan for a creamier cheesy center - here, you're only limited by your imagination. Just remember, being creative and having fun in the kitchen is the most important aspect of any meal preparation!
1. After the rice and veggies have chilled overnight, mix in a bowl. In a separate bowl, mix two eggs, Parmesan cheese, garlic powder, 1 tsp salt and a pinch of ground black pepper.
2. Combine mixture with rice and vegetables and mix thoroughly. Cover with plastic wrap and chill for approximately one hour.
3. Roll rice mixture into approximately 1-1/2" balls. This size should yield 12 to 15 rice balls, but you can adjust the size accordingly for more or less.
4. Crack remaining egg and scramble in a small bowl.
5. Season flour with salt & pepper and place in another bowl. Place breadcrumbs in another.
5. First, roll each ball in flour. Then, dip in egg. Lastly, roll in breadcrumbs. Place each ball on greased baking sheet (as shown below).
6. Bake in 350º oven for 20 minutes. Serve with a marinara dipping sauce.