Whole Grain Sicilian Arancini with Roasted Red Pepper Sauce
1 1/2 cups instant brown rice, cooked and cooled,
3 scallions, minced,
1/2 cup egg substitute,
4 tablespoon fresh parsley, chopped,
1 teaspoon garlic powder,
1/4 cup grated Parmesan cheese,
2 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/2 teaspoon red pepper flakes,
1 cup breadcrumbs,
1 12-ounce container marinated mozzarella balls, drained,
Roasted red pepper dipping sauce:
3/4 cup roasted red peppers peeled and seeded (about 2 peppers),
1/2 teaspoon garlic, minced,
1 tablespoons lemon juice,
1/4 - 1/2 cup olive or canola oil,
Salt and freshly ground black pepper to taste
- Preheat fryer to 375°F.
- In a bowl, stir together rice, scallions, egg substitute, parsley, garlic powder, Parmesan cheese, salt, black pepper, red pepper flakes, and one-quarter cup of bread crumbs. Place the remaining bread crumbs on a shallow plate.
- Shape 1-2 tablespoons of the rice mixture around each mozzarella ball, roll in bread crumbs and set aside. Repeat with the remaining mozzarella balls.
- Fry for 3 ½ minutes or until golden brown. Drain on paper towels.
- Place roasted red peppers, garlic and lemon juice in blender or food processor. Blend thoroughly, and then drizzle in oil slowly until well blended. Season with salt and pepper to taste. Serve with arancini.