Millet and Spinach Arancini brings a delightful twist to the traditional Italian rice balls by incorporating nutrient-rich millet and fresh spinach. These crispy, cheesy bites are perfect for appetizers or a light meal that feels indulgent yet wholesome.
Millet is the star here, acting as a hearty base packed with nutrients. It gives a lovely nutty flavor and a unique texture to the arancini. Chicken broth flavors the millet, infusing it with a savory depth. Olive oil is used for sautéing, adding richness and a touch of fruitiness. Onions and garlic bring aromatic depth, while spinach adds a fresh, earthy note and a pop of green. Parmesan cheese offers a sharp, salty kick, perfectly balanced by the creamy, melty mozzarella cheese center. For the coating, all-purpose flour, eggs, and breadcrumbs create a crispy shell. Finally, salt and pepper round out the flavors, and vegetable oil is used for frying to achieve that perfect golden crust.
Serve these arancini warm for the best gooey mozzarella experience. They pair wonderfully with a simple marinara sauce for dipping. If you’re looking to make it a meal, consider serving alongside a crisp arugula salad with lemon vinaigrette to balance the richness.
Start by rinsing and draining your millet. This step is crucial to remove any dust and keep the millet from clumping. Bring your chicken broth to a boil in a medium saucepan. Once boiling, add the millet, reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the millet is tender and has absorbed all the broth. Set it aside to cool.
While the millet is cooling, grab a skillet and heat up the olive oil over medium heat. Toss in the onion and garlic, and sauté until they’re translucent and fragrant. This should take about 3-4 minutes. Add in the spinach and cook until it wilts, stirring occasionally. Combine this aromatic mixture with the cooled millet, then stir in the Parmesan cheese, and season generously with salt and pepper.
Now, it’s time to get your hands a little messy. Form the millet mixture into 1-inch balls. As you shape each ball, press a cube of mozzarella cheese into the center, ensuring it’s well-covered by the millet mixture. Roll each ball in flour, dip them in the beaten eggs, and finally coat them generously with breadcrumbs.
Heat your vegetable oil in either a deep fryer or a large saucepan to 350°F (175°C). Fry the arancini in batches, ensuring not to overcrowd the pan. Fry them until they’re beautifully golden brown on all sides, which should take about 3-4 minutes per batch. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
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