- Hearts of Palm Crispy Fries
- Hearts of Palm Cheese Wallet
- Hearts of Palm Cannelloni Ricotta Spinach
- Hearts of Palm Sashimi
- Hearts of Palm Tartar with Avocado Mousse
- Hearts of Palm Spaghetti with Milanese
- Hearts of Palm Spaghetti Pomodoro
- Hearts of Palm Risotto Sun Dried Tomato Basil and Shrimp
Arancini with Natural Heaven’s Brown Rice
Delicious to eat, appetizing to look at, and easy to make! This keto recipe made with natural heaven rice takes no more than forty minutes of preparation time and serves your hunger pangs quite well. Just make them once, and these can last you forgo two to three days – what are you waiting for? Jump into your apron and put on the baking gloves now – it's time to get started!
Here’s what you will need:
- Olive Oil
- Two packages of Natural Heaven Brown Rice
- Two teaspoons Oregano
- Two teaspoons Basil – Freshly chopped or dried
- One teaspoon Garlic Powder
- One teaspoon salt
- 1/2 teaspoon Pepper
- Two tablespoons Cream Cheese
- 1 1/2 cups mozzarella, shredded
- 1/2 cup Parmesan, shredded
- Two Egg yolks
- 1/3 cup almond flour
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
- Marinara Sauce
- Fresh Basil
- Parmesan, freshly grated
Here’s how to go about it:
1 - Start off by preheating the oven to 390 degrees Fahrenheit and line a cookie sheet with parchment paper and set it aside.
2 - Next, pour olive oil into a frying pan over medium heat and add Natural Heaven Brown Rice. Now, sprinkle in the oregano, basil, garlic powder, salt, and pepper and cook till there is little to no moisture left.
3 - Continue by adding cream cheese and mix until combined. Remove from heat and set aside for a few minutes.
4 - In a separate bowl, mix in almond flour, Parmesan cheese, and salt and stir well to ensure a homogenous mixture.
5 - After the rice has cooled for a while, add it to a separate bowl and stir in one cup of shredded mozzarella, parmesan, and egg yolks.
6 - Take a heaping spoonful of the rice mixture into your hand and then form a nest; add a bit of shredded mozzarella to the middle. Fold in the mixture to cover the extra mozzarella and dip into the crumb mix, covering every side.
7 - Move on by repeating the process until ten to twelve balls are formed and place them on a cookie sheet.
8 - Bake in the oven for 20-25 minutes until golden brown.
9 - Finish off by removing it from the oven, plate it with marinara and fresh basil, and in the end, grate some parmesan on top for extra taste. It's ready, and it's time to eat up!
Chef’s Tip of the Day: If your Arancini balls are falling apart, it’s always a good idea to add in an egg while making a mixture – this will help give a good consistency and make the balls contain their shape. Also, the best part is that these can be made in up to three days in advance and kept covered in a container in your fridge or frozen for up to a month.