Meatless Monday: Millet and Shiitake Arancini


Arancini was introduced to Sicily by Arab invaders. It is a delicious way of using up left over risotto.  In this recipe I make a risotto using millet (not just for the budgie!!!) which is available hulled in your local supermarket. Millet makes a creamy risotto without the addition of dairy produce.  It is a good source of magnesium which can help lower blood pressure which in turn helps reduce the risk of heart attack. It also helps reduce the severity of asthma and the frequency of migraine.  Nutritional yeast adds the ‘cheese’ flavour which in non-vegan risotto comes from parmesan cheese. Did you know shiitake mushrooms are a symbol of longevity in Asia?  Apart from enhancing immunity, shiitake mushrooms prevent plaque in arteries and are a good source of B vitamins and iron.  They have a 'meaty' texture and a delicious almost ‘smoky’ flavour.

The risotto needs to cool before using it to make arancini. In this recipe the risotto is 'breadcrumbed' using flaxseeds then baked.

Millet and Shiitake Arancini
You will need

For the risotto
1 ½ tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
125g Shiitake mushrooms, sliced
1 cup millet
2 cups water
1 tsp pink salt
2 tbsp nutritional yeast

For the coating 
buckwheat flour 
almond milk
flaxseeds
olive oil spray

Fry the onion in the olive oil for 1-2 minutes.  Add the garlic and fry for a further minute. Add the mushrooms and fry for a further minute.  Add the millet and stir into the mushroom, garlic and onion mixture.  Add the water and bring to the boil.  Reduce to a low heat and cover the pan.  Leave 10-15 minutes until all the water is absorbed. Stir in the nutritional yeast.  Leave to cool.  
Form the risotto into balls and coat with flour.  Brush with almond milk then roll in flaxseeds.  Roll in breadcrumbs then place on a baking tray.  Bake at 200 degrees for around 20 minutes.

Serve with a side salad.

Enjoy 
Janet x

Recipe Copyright © 2016 40plusandalliswell


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