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I’m Jen, a woman, a wife, a Mom and a total foodie. I am super passionate about eating lots of vegetables, fruit and whole foods. I believe what we feed our children is of the upmost importance. Their minds and bodies depend on it.
One of my personal goals is to create and try different recipes to get as much healthful food into the people I love. It’s my mission to make nutritious food that is delicious and crave-able even.
Comment if you have any requests, I am just getting started and have so much to share with you all. Thanks for coming along for the ride! X
If you have never had a Sicilian arancini, man you are in for a treat. If you have, my guess is you are a huge fan because I haven’t met anyone who isn’t. The combination of risotto, bolognese sauce, mozzarella and crispy breadcrumb outer shell. Like ya!
This recipe makes lots! A large casserole dish plus a loaf pan. Freezer ready. Reheats like a dream. Giftable, who are we kidding. It’s not leaving the house.
My picky husbands exact words. “This gets better the more you eat. It’s addictive.” Also, “It taste exactly like a rice ball without the guilt.”
We are it for three glorious days. Talk about a good investment in time and ingredients. The ONLY change I would make is double the cauliflower ‘rice’ topping. It shrunk a lot when I sautéed it. Oh, two changes; no sliced tomatoes on top. Looked good but made the topping soggy underneath them.
Ingredients:
Bolognese sauce-filling
-2 tbsp olive oil
-1 pound good quality lean ground beef (vegetarian option to use meatless ground. Added at the end after tomato paste with frozen peas. Also add 1 tsp vegan worchestire sauce and 1/3 tsp soy sauce)
-1 large onion diced.
-6 minced garlic cloves
-1 large carrot diced
-2 celery stalks diced
-1 green pepper diced
-340 grams (approx 20)mushrooms diced
-lots of sea salt and freshly cracked pepper.
-2 tsp oregano
-2 tsp garlic powder
-2 tsp onion powder
-1 tsp dried basil
-4 fresh basil leaves(6 more for garnish)
-dash of worchestire sauce
-dash of chili flakes(keep trying to increase your families spice tolerance 😉
-4 healing tbsp tomato paste
-1 cup frozen peas
Combine according to video and set aside covered. Try not to eat it all.
Risotto-Base
-2 tbsp butter(or vegan butter)
-1 small diced onion
-3 minced garlic cloves
-4 cups rice(I used basmati because that’s what I had, BUT, This brand is a creamy basmati?? well rinsed and drained) Arborio or short grain is best normally and doesn’t need to be rinsed.
-half a beer, drink the rest or a cup of dry white wine. I prefer beer.
-low sodium stock. Lots! Prepare atleast 8 cups. You won’t know how much until you are cooking. That’s the mystery of risotto.
-2 to 4 frozen spinach pucks. Or 3 to 4 cups chiffionaded(roll into a loose cigar shape and slice thinly in bunches) fresh.
-lots of black pepper
-when rice is cooked through remove from heat and finish with 1/4 or 1/2 cup good Parmesan or Romano grated cheese.(vegan parm works great too) Recipe
Taste first to determine salt level.
Cauliflower rice topping
-1 head of cauliflower grated
-1/4 cup panko bread crumbs
-dash of oregano
-1 tsp garlic and onion powder each.
Pepper.
NO SALT! You want it crispy and salt will make the cauliflower soggy.
Assemble and bake at 375 for 20 mins along as ingredients are still warm. If you are storing it in the fridge to cook later it will probably take 40 mins. If the edges are bubbling it’s ready. Broil for a few minutes and let sit for 10 before serving. Serve with wine, of course and a fresh, bright, green salad. The richness of this dish pairs perfectly with a light salad.
I hope you love it as much as we did. Let me know. X