21/01/2022
Let's Go Vegan! - Baked Chilli Arancini Balls 🍲
Throughout January we will be sharing lots of yummy recipes to help you complete the challenge 🍃
Baked Chilli Arancini Balls
These rice balls are bursting with flavour
Serves 6 • Prep time: approx. 30 minutes, including 10 minutes' chilling time • Cooking time: approx. 1 hour, 20 minutes
Ingredients
• Olive oil
• 1 medium red onion, thinly sliced
• 3 cloves garlic, crushed
• 1 tbsp thyme (optional)
• 2 tbsp paprika
• Fresh chilli to taste, deseeded and chopped
• 1 tbsp ground coriander
• 400g tin of SPAR kidney beans, drained and rinsed
• 2 handfuls of SPAR baby spinach
• 400g tin of SPAR chopped tomatoes
• 1 vegetable stock cube
• 2 tbsp Demerara sugar
• 200g risotto rice
• Salt and pepper
• 80g breadcrumbs
Method
1. In a large pan, add the olive oil and cook the onion, garlic and thyme if using until the onion is soft. Add the paprika, chilli, coriander, beans and spinach and cook until the spinach has wilted slightly. Add a tablespoon of water if necessary.
2. Add the tomatoes, stock cube and sugar. Fill the empty tomato tin with water and add to the pan.
3. Cook for 10 minutes, then add the rice. Bring to the boil and reduce to simmer until the rice is al dente. Season and allow to cool.
4. Shape the cooled mixture into balls.
5. Put the breadcrumbs into a small bowl and roll the rice balls in them so that they are evenly coated.
6. Roll the balls in your hands until they are evenly shaped. Refrigerate for 10 minutes.
7. Heat the oven to 180°C/160°C fan/gas mark 4. Bake the rice balls for 20 minutes then remove from the oven, drizzle with olive oil and turn them over. Return to the oven for a further 20 minutes.
8. Serve with salad and a dipping sauce of your choice. See less
