Mozzarella-Stuffed Arancini

Another great recipe from Vegetarian Times.

If you can shape a snowball, then you can make a batch of these arancini (pronounced ah-rahn-CHEE-nee) -- oven-baked Italian rice balls -- filled with fresh mozzarella.

1.5 cups brown rice (I use Whole Foods' organic short-grain brown rice)

4 green onions, divided

2 cloves garlic, minced (about 2 tsp.)

2 large eggs, lightly beaten

0.5 cup chopped fresh parsley, plus more for garnish

1/3 cup grated Romano cheese (Pecorino also works)

2 cups whole-grain breadcrumbs

16 fresh mozzarella balls (Bocconcini)

1 28-oz jar marinara sauce (I use Rao's Homemade Arrabiatta Sauce)

1. Combine rice, 1 whole green onion, garlic and 3.5 cups water in saucepan. Bring to a boil, cover, reduce heat to medium low, and simmer 1 hour or until all liquid has been absorbed and rice is soft and slightly sticky. Remove from heat, transfer to bowl, and cool. Remove green onion, and discard.

2. Preheat oven to 425 F. Line baking sheet with parchment paper, or coat with cooking spray. Chop remaining green onions finely. Fold eggs, parsley, cheese and onions into rice. Spread breadcrumbs on large plate.

3. Place 1/4 cup rice mixture in palm of hand. Shape into tangerine-sized ball around one mozzarella ball. Roll in breadcrumbs, and place on prepared baking sheet. Repeat with remaining rice, mozzarella and breadcrumbs. Drizzle arancini with olive oil, and bake 20 to 25 minutes, or until outsides are crisp and browned.

4. Warm marinara sauce, and ladle into bottom of large serving dish. Place arancini on top of sauce, and sprinkle with parsley. Serve immediately.