simple ‘arancini’

Ingredients:
18983185_10212652564764671_1161875760_nLeftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.

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spiceless ‘paella’ style rice

Ingredients:
Peppers (2-3 whole, any colours, thinly sliced, into cubes, etc)
Courgette (1 whole, cut into cubes)
Cherry tomatoes (1-2 cups, whole)
Olives (1-3 tbsp, black or green)
Chickpeas (1/2-1 can)
Sunflower seeds (1-2 tbsp)
Garlic (2 cloves, crushed)
Arborio rice (1-2 cups)
Water
Salt & pepper

Optional:
Any vegetables, onion, aubergine, soya pieces, spices

Method:
Chop some of the peppers into small cubes and fry. Add larger pieces and fry. Add courgette and cherry tomatoes and continue to fry until slightly blackened and sweet but not completely burnt.
Add in garlic and rice and enough water to cover the mixture. Continue cooking on low medium heat, stirring and adding water until rice and vegetables are cooked. Add remaining ingredients and serve.

Leftover rice can be used to make arancini- recipe here