EARLY BIRD "Flourishing Families 6 Week Course"

Wild Mushroom Arancini Balls

There is something so special about making food for people that have specific food requirements. It makes me take even more extra time and care and I absolutely love thinking outside the box to create some healthy and super tasty recipes. When catering for someone with coeliac disease, it is important to remember that it is a serious medical condition which is why my friends follow a strict gluten free diet and I wanted to ensure all the meals including the dipping sauces were gluten free too.

I hosted our dinner guests the other night who were both vegan and gluten free, so I created this original recipe using the Macro (read all about my recent partnership here) Free From Gluten Corn Flakes only at Woolworths instead of my traditional Panko style breadcrumbs.

May I just say, they were extra sun kissed golden in colour and oh so crunchy.

Wild Mushroom Arancini Balls

Serves 4-6
Prep time: 15 minutes
Cook time 20-30 minutes

Ingredients

  • 500 g of Arborio rice (I mixed some red quinoa)
  • 1 pack of mixed sliced mushrooms
  • 1-2 cups of Woolworths Free From Gluten Macro Corn Flakes
  • 1 large onion
  • 2 cloves of garlic
  • 1-2 cups of vegetable stock
  • 180g vegan cheese
  • Drizzle of Macro olive oil

Serve with your favorite sauces and enjoy!

Method

  1. Finely dice onions and crushed garlic to release that magic aroma.
  2. Heat a pan and drizzle olive oil, sauté onions until transparent, add garlic and mushrooms with a splash of vegetable stock.
  3. Add cooked Alborio rice (my time saver tip is using my rice steamer with a risotto option. You can follow the package for stove top cooking.)
  4. Pour remaining vegetable stock and cheese and simmer until mixture is intensifying gooey. Once cooked, have a taste and if required add S&P to taste and spread mixture into a flat tray. Set to cool in the fridge overnight or at least 2 hours.
  5. Remove mixture from fridge (this is when the fun begins!) roll into balls, nugget or popcorn shapes and dust into corn flakes crumbs. If too dry add some water in your hands.
  6. Oven bake in a preheated 170C degree oven until golden brown.

Serve with your favorite sauces and enjoy!

Coeliac Awareness Week 13-20th March 2019

My girlfriend sent me this video after chatting about her symptoms which she said would benefit others in case they feel this too after certain foods. If any of these symptoms resonate with you please reach out to the amazing Coeliac Australia team and/or your local GP.

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