Category: Side Dish

This is how Dino makes the sauce:

1. He coats the bottom of a large saucepan with olive oil and heats it over medium heat until it shimmers. For a little extra heat, he sometimes adds a pinch of red pepper flakes at the beginning.
2. He then adds a 2 (or more) cloves of minced garlic and when it gets fragrant, he adds half of a white onion, minced, and a bay leaf.
3. When the onions are translucent, he adds a big can of peeled San Marzano tomatoes and crushes them in the pot, being careful not to squirt the juice all over the kitchen.
4. He lets it simmer over low heat, stirring occasionally, until it starts to reduce.
5. He then adds fresh basil, salt, pepper and a pinch of dried oregano.
6. He adds 3 ounce of red wine and reduces further until it reaches the desired consistency. Since we used it as a dipping sauce, he blended it with the immersion blender.

We added garlic powder, Italian seasoning and kosher salt to the breadcrumbs.

Food.com – Julesong

Total Time: 1 hrs 40 mins
Yield: 20-24

Ingredients

• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried basil or 1 tablespoon dried parsley
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
• 2 1/4 cups low sodium chicken broth or 2 1/4 cups water
• 1 cup uncooked white rice
• 1 1/2 cups dried breadcrumbs
• 2 cups olive oil or 2 cups vegetable oil
• 1/2 cup mozzarella cheese, in cubes (optional)

Directions

1. In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
2. Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
3. Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
4. Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
5. Pour bread crumbs into a shallow dish.
6. Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
7. In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
8. Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
9. Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
10. Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

I used whole milk instead of soy.

Vitamix

Yield: 8 slices
Difficulty: Advanced
Total Time: 1 Hour 40 Minutes

Ingredients

• 2 cups (390 g) brown rice, cooked, cooled
• 1 egg white
• 1 cup (70 g) broccoli florets, steamed
• 3 large eggs or 3/4 cup (180 ml) egg substitute
• 3/4 cup (180 ml) soy milk
• 1/2 cup (55 g) shredded cheddar cheese
• 1 tablespoon fresh parsley leaves
• 1 1/2 tablespoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder

Directions

1. Preheat oven to 350°F (180°C). Spray a 9-inch (22.5 cm) pie pan with cooking spray.
2. To make the brown rice crust, mix rice and egg white in a medium bowl by hand.
3. Press into prepared pan.
4. Bake for 10 minutes.
5. Preheat oven to 400°F (200°C).
6. Place broccoli in center of prebaked rice crust.
7. To make filling, place eggs, soymilk, cheese, parsley, basil, salt and onion powder into the Vitamix container in the order listed and secure lid.
8. Select Variable 1.
9. Turn machine on and slowly increase speed to Variable 10, then to High.
10. Blend for 30 seconds.
11. Pour mixture over broccoli.
12. Bake 40-45 minutes or until top is brown.