Arancini with Brown Rice, Zucchini, and Mint

The arancino, typical of Sicilian tradition, can be reinvented in a lighter and fresher version, using brown rice, zucchini, and a touch of mint. Here is the recipe for delicious whole grain arancini with zucchini and mint:

Ingredients

• 200 g brown rice
• 2 medium zucchini
• 1 small onion
• 1 l vegetable broth
• 60 g grated Parmesan
• 2 eggs
• 100 g mozzarella (or other melting cheese of your choice)
• A handful of fresh mint leaves
• Breadcrumbs for coating
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start by rinsing the rice under running water and then cook it in the vegetable broth until al dente. Let the rice cool.
2. Meanwhile, grate or dice the zucchini, and finely chop the onion and mint.
3. In a pan, sauté the onion in a little oil until it becomes translucent. Add the zucchini and cook until soft. Season with salt and pepper to taste.
4. Once cooked, mix the zucchini into the cooked and cooled rice, add the Parmesan, chopped mint, and one egg to bind everything. Mix the mixture well.
5. Form balls with the rice, insert a piece of mozzarella in the center, and close the balls well.
6. Beat the other egg in a separate bowl and coat the arancini by first dipping them in the egg and then in the breadcrumbs.
7. Heat plenty of oil in a pan and, when it reaches the right temperature, fry the arancini until golden.
8. Drain the arancini on paper towels to remove excess oil.

Trivia

Arancini, whose name derives from the shape and color reminiscent of a small orange, are one of the symbols of Sicilian cuisine. They exist in multiple variants, from traditional ones with ragù and peas to more modern and light creations like the one I have proposed to you.

Remember that in some cases, as is traditional in some areas of eastern Sicily, you might hear them referred to as “arancine” in the feminine. And, of course, you can try baking these arancini for an even lighter option.