Pumpkin arancini

By admin
12 November 2012

Pumpkin and rice - a winning combo, especially on Meatless Monday

Preparation time: 20 min

Cooking time: 30 min

Serves: 6

250 g pumpkin, chopped

10 ml (2 t) oil

750 ml (3 c) chicken stock

oil for deep-frying

1 onion, finely chopped

1 clove of garlic, chopped

250 ml (1 c) maize rice

125 ml (½ c) white wine (optional)

250 ml (1 c) flour

2 eggs

250 ml (1 c) breadcrumbs

Preheat the oven to 180 °C.

Place the pumpkin on a greased sheet pan and roast for 20 minutes or until cooked.

Bring stock to a simmer on medium heat.

Heat oil in a saucepan over medium heat, add the onions and garlic and stir for 5 minutes or until soft.

Add the rice and stir for 2 minutes.

Add the wine if desired and stir until it’s absorbed.

Add a cup of stock to the rice and stir until it’s absorbed.

Continue adding stock and stir for 15 minutes or until the rice has softened.

Remove from heat and let cool completely.

Add the pumpkin to the cooled rice and stir to combine.

Roll 45 ml (3 T) of the rice mixture into a ball to make 18 balls.

Place flour, egg and breadcrumbs in separate plates.

Dip the rice balls into the flour to lightly coat, then dip into the egg.

Coat with breadcrumbs, place on a tray and chill in the fridge for 30 minutes.

Add oil to a saucepan and heat on medium.

Add the balls 3 at a time, depending on big the pan is, and fry for 5 minutes or until golden.

- Hope Malau

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