Fish with saffron
by
61 recipes
Arancini rice baked
ingredients
servings
3
Rice
1 glass
Vegetable broth
1 and 1/2 glasses
Peas
200 oz
Tomato sauce, without salt
100 oz
Wholewheat flour
50 oz
Yellow corn flour
50 oz
Breadcrumbs
50 oz
single courses from Italy - Lombardia
Arancini rice baked
Arancini rice baked
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The rice balls really like at all. Here they are in vegan and lighter version, baked and crispy breading with a good but not fried! For the filling I used peas and tomato sauce.
preparation
step 1
First, cook the peas in a pressure cooker or in a pan, if preferred. United tomato sauce and simmer while you prepare the risotto. You can also use canned ones ready.
step 2
Put the raw pressionea pot, the rice with the broth. Salted, close and brought into pressure. Take seven minutes of baking from the whistle, vented, open the pot and add the saffron.
step 3
Transfer the rice on a plate and roll it out to make it cool, but not too much should not dry out. Prepare 3 bowls or bowls for the breading.
sponsor of the author
step 4
In one you will put a batter formed from 50 grams of whole wheat flour and 75 ml of water, in the second of the corn flour and in the third the breadcrumbs. With wet hands, take the rice and form croquettes.
step 5
At the center will put the filling (a spoon of peas with sauce, for me). Pressatele well with your hands to close them and put them first in the batter, then in cornmeal and finally in breadcrumbs.
step 6
Put the oranges in a baking pan, brush with olive oil and bake at 180 ° for 20-25 minutes, raising to 200 ° and putting in grill mode for the last 7-8 minutes.
step 7
Serve croquettes accompanied by tomato sauce (and, if you want, from advanced peas from filling) or enjoy them alone: they are very good anyway!
