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Spinach and Lemon Millet Arancini

Contributed by: Michelle Abendschan from Je Mange la Ville

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog jemangelaville.com.

Arancini are deep-fried or baked risotto balls stuffed with cheese. The risotto here is made with millet instead of rice.

  • 1 Tbsp Olive Oil
  • 1 Shallot, finely diced
  • 2 Garlic Cloves, minced
  • 1/2 cup Hulled Millet
  • 1/4 cup White Wine (Sauvignon Blanc, Pinot Gris or Chardonnay work well)
  • 1/4 cup Frozen, Chopped Spinach
  • 1/2 tsp Lemon Zest
  • 1-3/4 cups Low Sodium Chicken or Vegetable Broth
  • 1/4 cup Grated Parmesan Cheese
  • 1 Egg, separated
  • 12 Small Cubes Mozarella (about 1/4 square inch each)
  • 1/4 cup Unbleached White Flour
  • 1/3 cup Italian Herb Breadcrumbs
  • Non-stick Olive Oil Spray

Directions

Step 1

Heat olive oil in a pot and sauté shallot and garlic over medium heat, until soft and starting to color, about 5 minutes. Add the millet and toast for 2-3 minutes.

Step 2

Add the wine, spinach, lemon zest and broth to the pot. Bring to a boil, reduce heat to low and simmer until water is absorbed and millet is soft, about 20-25 minutes. Stir in parmesan cheese and add salt and pepper to taste. Let cool.

Step 3

Add egg yolk to cooled millet mixture and mix to combine. Using a small ice cream scoop, scoop some millet into your hand and add a small cube of mozzarella to the center, rolling the millet around the cheese to form a ball. Repeat with the remaining millet.

Step 4

Preheat the oven to 375 degrees F. Have flour, bread crumbs and whisked egg white set out in bowls, with a parchment-lined, non stick spray-coated baking sheet nearby. Roll each arancini in the flour, then the egg, and then the bread crumbs. Set on the baking sheet and repeat with each arancini. Spray arancini with non-stick, olive oil spray.

Step 5

Bake for about 20 minutes. Cool 1-2 minutes before serving.

Notes

Deep Fry Option: Add about 3 inches of vegetable or peanut oil to a large pan with tall sides. Heat oil to 350 degrees F. Fry arancini until golden, about 2-3 minutes total. Let cool briefly (about 2 minutes) before serving.

For a meatless option use vegetable broth.
Spinach and Lemon Millet Arancini

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 70 minutes

Servings: 3-6 as a first course or appetizer

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Products Used in this Recipe

Hulled Millet
 Grains Beans Seeds
Hulled Millet
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Unbleached White Flour
 Flours & Meals
Unbleached White Flour
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Nutritional Information

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Recipe Yield: 3-6 as a first course or appetizer 		Amount Per
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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.