I also like add-ins like dried fruits, nuts, herbs, spices and replacing the water with flavored liquids like stocks, coconut milk or water, juices and even a dash of wine or champagne.
- Measure out your stock or water and add the spices and the lemon zest, put aside.
- Heat the olive oil on medium in a saucepan.
- Add the red onions and sweat for 3 or 4 minutes - you want the onions slightly translucent.
- Add the pistachios and saute on medium-high until lightly browned.
- Add your rice and toast for a minute or two.
- Add your spice-lemon-stock/water and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes* (or cook according to directions on package).
- Remove from heat and allow to rest for 10 minutes.
- Fluff and serve.
I didn't have a recipe so I Googled a few and came across this hilarious and adorable video of Fabio Viviana (@fabioviviani) making rice balls out of overcooked risotto. This wasn't exactly how I did mine since I wasn't using risotto, but I laughed and enjoyed the video so thought you might also.
Here's a basic formula for making Rice Balls (aka Arancini) with leftover rice:
1 Cup of Rice
Seasonings, Spices & Add-Ins
(My Moroccan Rice already had them!)
Roll about 1 tablespoon of this mixture in your hands into a ball.
Optional - roll the ball into some bread crumbs or Panko.
Bake 20 - 30 minutes at 425 degrees F - time depends on size of balls - until GBD (Golden Brown & Delicious)
Serve with a complementary sauce!
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