Saffron risotto, asparagus and peas
54 recipes
Arancini gluten free vegan
ingredients
servings
3
Brown rice
300 grams
Peas, frozen
100 grams
Vegan millet cream
5 spoons
Saffron
1 teaspoon
Extra virgin olive oil
3 spoons
Black pepper
to taste
Curry powder
1 teaspoon
Garlic
1 wedge
Yellow corn flour
1 cup
Rice flour
1 cup
Pachino tomatoes
4 unit
Carrots
1 unit
single courses from Italy
Arancini gluten free vegan
Arancini gluten free vegan
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Arancini vegan brown rice, rice with peas and cream!
preparation
step 1
Boil the rice in a little salted water, once cooked leave it on the fire to coagulate the water, so as to hold the starch. And add the saffron and curry.
step 2
In a pan, cook peas along with the tomatoes with olive oil and garlic. Add salt and pepper.
step 3
A warm when the rice, add the soy cream and vegetables. Refrigerate for several hours or overnight.
step 4
With wet hands to make the oval shape and fill with peas and other cream.
step 5
Go into the water and rice flour batter is not too runny. And Breading well in cornmeal or bread crumbs.
step 6
Bake in a pan with a little olive oil or with oil furnace. Until golden brown.
