Arancini with whole grain rice, zucchini and mint

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

Ingredients

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

Preparation

1. Start by washing the rice under running water and then cook it in the vegetable broth until it is al dente. Let the rice cool down.
2. In the meantime, grate or dice the zucchini, and finely chop the onion and mint.
3. In a pan, sauté the onion in a bit of oil until it becomes transparent. Add the zucchini and cook until soft. Season with salt and pepper to taste.
4. Once cooked, mix the zucchini with the cooled, cooked rice, add the Parmesan, the chopped mint, and an egg to bind everything together. Mix the mixture well.
5. Form balls with the rice, insert a piece of mozzarella in the center, and close the balls tightly.
6. Beat the other egg in a separate bowl and bread 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 they are golden.
8. Drain the arancini on paper towels to remove excess oil.

Curiosity

Arancini, whose name comes from their shape and color resembling those of a small orange, are one of the symbols of Sicilian cuisine. There are multiple variants, from traditional ones with ragù and peas to more modern and lighter creations like the one I have proposed to you.

Remember that in some cases, as per tradition in certain areas of Eastern Sicily, you might hear about “arancine” in the feminine form. And, of course, you can try baking these arancini for an even lighter option.