Brown Rice and Kale Arancini

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.