product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Brown Rice and Kale Arancini

Makes 12
Time 1 hr
Traditional arancini, or Italian rice and cheese balls, are fried. This rustic, healthful take on the Italian classic uses brown rice and kale to create the perfect crowd-pleasing meal or appetizer. Serve these crispy arancini with a side of marinara sauce or a spicy pepper purée for dipping.
Special Diets:
Ingredients
  • 1 bunch Lacinato (or dinosaur) kale tough stems and ribs removed, leaves coarsely chopped
  • 3 cups cooked long-grain brown rice
  • 2 cloves garlic finely chopped
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon grated nutmeg
  • 1 (4-ounce) block of Parmigiano Reggiano cut into 12 cubes, plus 1/2 cup grated Parmigiano-Reggiano for coating
  • 2 eggs
  • 1 1/4 cup panko bread crumbs
Method

Preheat the oven to 400°F.

Bring a large pot of water to a boil. Prepare a large bowl with ice water. Cook kale in boiling water for 1 minute and then drain. Dip cooked kale briefly into ice water, then drain again and use your hands to squeeze out excess moisture; then finely chop (you should have about 1 cup). 

In a large mixing bowl combine chopped kale, rice, garlic, lemon zest, salt and nutmeg. Using a soup spoon, scoop up a golf ball-size round of the rice mixture. Place 1 cube of cheese into the center of the mixture, and squeeze it into a compact ball. Transfer to a parchment paper-lined baking sheet and repeat with the remaining mixture (you should get 12 balls). 

Transfer rice balls to the freezer for 5 minutes (this helps them hold together better when they’re coated). Whisk eggs in a small bowl. Combine bread crumbs and grated cheese in a wide, shallow bowl or pie plate. 

Remove rice balls from the freezer. Coat each ball in eggs (allowing excess liquid to drip off), then toss with the bread crumb mixture. Repeat the process with remaining rice balls. Bake for 15 to 20 minutes until warmed through and the coating is lightly golden, flipping the balls over once for even browning. Allow the balls to cool for 5 minutes before serving. 

Tip: The rice mixture will be easier to shape into rounds if you run cold water over your hands before shaping.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 bunch Lacinato (or dinosaur) kale tough stems and ribs removed, leaves coarsely chopped
  • 3 cups cooked long-grain brown rice
  • 2 cloves garlic finely chopped
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon grated nutmeg
  • 1 (4-ounce) block of Parmigiano Reggiano cut into 12 cubes, plus 1/2 cup grated Parmigiano-Reggiano for coating
  • 2 eggs
  • 1 1/4 cup panko bread crumbs