Gluten Free Stuffing Rice Balls

GLUTEN FREE HOLIDAY STUFFING "RICE" BALLS...also known as arancini if you are classier than I am! 

Rice balls used to be a favorite of mine back in my PGF days..."pre gluten free" days that is. After going gluten free I for sure thought rice balls were a lost cause but boy was I wrong!

Gluten Free Holiday Stuffing Rice Ball Ingredients:

1 bag right rice Holiday Medley

3 eggs

3 tbsp vegan parmesan cheese 

2 1/2 cups gluten free breadcrumbs

Directions:

1. Make the whole bag of Right Rice according to the directions on the bag! It's super easy! Just 1 1/3 cup of water and the "rice".

2. Chill the rice overnight. It's super important the rice is cold when making these!

3. In a bowl, combine 1 egg, all the rice, and 3 tbsp vegan parmesan cheese.

4. Carefully form approx 10-14 balls with the rice. They will fall apart easily if you're not careful. I used an ice cream scoop to press them into the right shapes.

5. Crack 2 eggs into a bowl and whisk them.

6. Add the breadcrumbs to a separate bowl.

7. Dip the balls into the egg mixture, then into the breadcrumb mixture and make sure they are fully covered on all sides with the bread crumbs.

8. Air fry at 390 for 10-15 minutes until crispy!

Fun Fact: This Right Rice is made with whole grain sorghum, which is a nutritious, high-energy whole grain that can help fuel your

body. Whole grain sorghum contains nearly 11 percent protein, 75 percent complex carbohydrates and is rich in B complex vitamins ... and is GLUTEN FREE!

Sorghum is low in fat and high in nutrients. Sorghum flour can be used on its own or in a

flour blend to create a variety of baked goods, making it an ideal flour option for people who suffer

from celiac disease or gluten intolerance!  

Whole grain sorghum is an excellent source of dietary fiber beneficial for digestive health. Research shows that fiber intake is inversely associated with the risk of chronic disease. Sorghum has also been found to contain the lowest starch digestibility among cereal crops. This means sorghum is digested slowly and is a great whole grain option for people with diabetes.