Arancini Balls with Cilantro Avocado Dip
Baked arancini rice balls with cilantro avocado dip.
Baked Rice Balls
- 2 cups water
- 1 cup arborio rice
- 3/4 cup cheddar cheese shredded
- 1/2 cup parmesan cheese shredded
- 1/2 cup fresh cilantro chopped
- 1/2 tsp. salt
- 1 egg
- 1/2 cup breadcrumbs
Avocado Cilantro Dip
- 2 avocados
- 2 Tbsp. avocado oil
- 1 cup cilantro bunch
- 1/2 cup water
- 1/4 cup green onion chopped
- 1/8 tsp. salt
Baked Rice Balls
In a medium pot combine rice and water.
Cook on medium heat until rice will be cooked, about 20 minutes.
Set aside and cool off completely.
Preheat oven to 400 F. Prepare baking sheet with parchment paper.
In a medium bowl combine rice, cheddar cheese, parmesan, cilantro, salt and egg, mix together. Using your hands make 12-15 balls.
Place breadcrumbs on a plate or bowl. Dip each rice ball in breadcrumbs. Place on baking sheet. Optional: Spray each ball with cooking oil.
Bake for 20 minutes. You can also broil in the end for 2 - 3 minutes. Be careful not to burn the balls.
Cilantro Avocado Dip
In the blender combine avocados, avocado oil, cilantro, water, green onion and salt. Blend all ingredients very well.
- You can make the appetizer more flavorful by cooking arborio rice in vegetable or chicken broth. However, it is not necessary, the dish will still be delicious.
- You can substitute cheese for other type, for instance Mexican cheese or mozzarella cheese.
- Add more water to cilantro avocado dip if you'll notice the consistency of the sauce is too thick. Start with adding 1 tablespoon of water, increasing gradually.
- You can broil appetizer for the last 2 - 3 minutes, just be careful not to burn these.
- What to serve arancini with? You can serve it with Oven Baked Chicken Thighs or Oven Baked Basa Fillets.
Calories: 175kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 218mg | Potassium: 185mg | Fiber: 3g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1mg