Millet and Spinach Arancini
Crispy on the outside and tender on the inside, these Millet and Spinach Arancini are a delightful twist on the classic Italian rice balls, perfect for a unique appetizer or snack.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
1 cup uncooked millet
2 cups chicken broth
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, cubed
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
Instructions
1. Rinse and drain the millet. In a medium saucepan, bring the chicken broth to a boil. Add the millet, reduce heat to low, cover, and cook for 15 minutes until tender. Let it cool.
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent. Add spinach and cook until wilted. Combine with cooked millet, Parmesan cheese, salt, and pepper.
3. Form the millet mixture into 1-inch balls, placing a cube of mozzarella in the center of each. Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs.
4. Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Fry arancini in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place arancini on a baking sheet and warm in a 350°F oven for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
