The brown rice with its crunchy texture and its characteristic fragrant notes becomes the main character of a 100% plant-based arancino, appetizing and delicious.
To enrich the body of the brown rice the strong character of a sauce of dried fruit with hints of forest. A unique dressing that you can also use to season Le Stagioni d'Italia's pastas.
Tags
Recipe categories
Difficulty
Preparation time
20 minutes
Cooking time
60minutes
Chef
Ingredients
Name
Le Stagioni d’Italia brown rice
Value
350 g
Name
Walnuts
Value
100 g
Name
Hazelnuts
Value
55 g
Name
Carrots
Value
50 g
Name
Shallot
Value
15 g
Name
Celery
Value
15 g
Name
Mushrooms
Value
50 g
Name
Salt and Pepper
Value
Q.b.
Name
Extra virgin olive oil Le Stagioni d’Italia
Value
Q.b
Name
Cloves
Value
Q.b
Name
Laurel
Value
Q.b
Name
Red wine
Value
1/2 bicchiere
Name
Vegetable broth
Value
Q.b
Name
Tomato Sauce
Value
100 g
Name
Saffron
Value
Q.b
Name
Rice flour
Value
Q.b
Name
Chickpea batter
Value
Q.b
Name
Breadbcrumbs
Value
Q.b
Name
Olio for frying
Value
Q.b
Title
Preparation steps:
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Preparation steps template
Short
Preparation steps
Description
Cook the brown rice for 20-22 minutes in salted water. The grain should be soft to encourage the composition of the arancino.
Description
Coarsely chop the walnuts and hazelnuts.
Description
Finely chop the carrot, shallot and celery.
Description
Chop the mushrooms.
Description
Fry the carrot, shallot and celery in a pan with a little extra virgin olive oil, salt, a pinch of pepper, two cloves and a bay leaf.
Description
Once softened, remove the cloves, add the dried fruit and leave to flavor for a few minutes.
Description
Pour in half a glass of red wine and allow it to evaporate.
Description
Cover with the vegetable stock and continue cooking until the dried fruit has softened. At three quarters of the way through the cooking time, add the tomato sauce together with the mushrooms and leave to gain flavor.
Description
Soften the saffron with water.
Description
Then season the rice with the saffron mixture. Take 1/3 of the rice and blend it. Mix the mixture with the rice.
Description
Form the arancini by taking a spoonful of rice and placing the dried fruit ragù in the center. Complete with more rice.
Description
Dip the arancino in the rice flour, then in the chickpea batter and finally in the breadcrumbs.
Description
Fry in plenty of oil, leave to dry on absorbing paper and serve the arancini while hot.
NOTE: you can also enjoy this tantalizing ragù of dried fruit with fusilly by Le Stagioni d'Italia!
Title
Ingredients for 4 people