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    home » Recipes » Dinner

    Crunchy quinoa and rice arancini balls- leftover bolognaise series

    Published: Dec 2, 2014. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    I don't like leftovers. Let me rephrase. I don't like to eat the same leftovers for a few nights in a row. If I can change them, make them less leftovery (is that a word?) and morph them into something awesome...I'll eat them.

    That's where these ideas for my bolognaise sauce come in, because I am never going to be convinced to eat the same thing night after night.

    These beauties alleviate some of that problem. By using 3 cups full of the sauce! So if you make lasagne, and these arancini, you will still have two family serves of bolognaise sauce left!

    Are you a fan of bolognaise? Then try these recipes:

    • Spaghetti nests with quick bolognaise
    • Caulinaise cauliflower bolognaise sauce and the Philips Pasta Maker
    crunchy quinoa and rice arancini balls

    Crunchy quinoa and rice arancini balls- leftover bolognaise series

    Crunchy quinoa and rice arancini balls
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    Course: dinner
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 20 arancini
    Calories: 271kcal
    Author: Kylie
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    Ingredients

    • 3 cups
    • bolognaise sauce
    • ⅔ cup quinoa
    • ⅔ cup arborio rice
    • ½ cup parmesan cheese
    • 1 egg beaten
    • 1 cup flour
    • 2 eggs lightly beaten and mixed with 1 cup water
    • 2 cups breadcrumbs of your choice
    • oil for frying

    Instructions

    • Cook the rice and quinoa together. (I do this step in the rice cooker)
    • Allow to cool slightly after cooking.
    • Add the egg and parmesan cheese to the rice and quinoa mix. Stir in well.
    • Add the sauce to the mix, stirring well.
    • Allow to cool for 5-10 minutes- it becomes stickier as it cools.
    • With wet hands, mould tablespoonfuls of the mixture into balls.
    • Coat in the flour, then egg, then breadcrumbs.
    • Repeat until they are all done.

    COOK:

    • Heat oil over medium-high heat until hot, fry the arancini in batches until golden on all sides. Drain on kitchen towel. And serve hot. Also great cold in lunchboxes!

    FREEZE:

    • Freeze on a baking tray until hard, then transfer to a container. Fry directly from the freezer until golden on all sides.

    Nutrition

    Serving: 5arancini | Calories: 271kcal | Carbohydrates: 22g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 186mg | Potassium: 464mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 111mg | Iron: 2mg
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
     
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    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
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