OVEN-BAKED MOZZARELLA-STUFFED ARANCINI

Oven-Baked Mozzarella-Stuffed Arancini image

Provided by Vino Girl

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups instant brown rice
4 green onions, divided
2 minced garlic cloves
3 1/2 cups water
2 eggs, lightly beaten
1/2 cup chopped fresh parsley, plus more
fresh parsley, for garnishing
1/3 cup grated romano cheese
2 cups dry whole grain breadcrumbs
1 (12 ounce) container marinated fresh mozzarella balls in oil, drained and oil reserved (16 pieces)
28 ounces marinara sauce

Steps:

Combine rice, water, 1 whole green onion and garlic in a saucepan.
Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
Remove from heat, transfer to a bowl, and cool.
Remove and discard green onion.
Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
Finely chop the rest of the green onions.
Fold eggs, parsley, Romano and onions into rice.
Spread breadcrumbs on a large plate.
Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
Repeat with the rest of the ingredients.
Drizzle arancini with the reserved oil.
Bake 20-25 minutes or until outside is crisp and brown.
Meanwhile, warm marinara sauce.
Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.