Alice Choo-Shee-Nam—Living In Durham Community Blog
2 Cups of Wild Rice
2 Shallots (Finely chopped)
2 Cups of Chicken Stock (low Sodium) Or 2 Cans
2 Cups of Boiling water
2 TBSP of Grapeseed Oil
1/2 Cup of Finely Chopped Cremini Mushroom
1/4 Cup of Shaved Parmesan Cheese ( I used Silanos)
1 TBSP of All-Purpose Seasoning
1/4 Cup of freshly chopped parsley
1/4 Cup of freshly chopped shallots
3 cloves of crushed garlic
1 medium onion chopped
1 Tsp. ground black pepper
3/4 Cup of all-purpose flour
3 Eggs, beaten
2 1/2 Cups of Cornflake Crumbs
1/2 Cup of Vegetable Oil for frying
Wash your wild rice and let the water run clear. Place your cremini mushroom, boiling water and chicken stock in a heatproof bowl or even a small pot and place a lid on it and set it aside to steam. Heat a large skillet with your Vegetable oil then add your parsley, shallots, garlic, and onion and sauté for about 4 minutes on medium heat. Add your wild rice and cremini mushroom liquid. After your rice have been cooking for about 10 minutes check for the level of moisture. You will notice that you will need to add more liquid to the skillet as the rice absorbs the liquid. Just keep adding at least a 1/2 of cup or more to keep the rice cooking.
At about 25 minutes into cooking the rice add your all-purpose seasoning, and black pepper. Keeping adding your liquid a 1/2 cup or 3/4 cup at time only when you notice all the liquid have been absorb. Make sure to be stirring frequently with a wooden spoon or fork so your rice doesn’t burn. Please note: When cooking with wild rice the cooking time will run a good 30-35 minutes to cook. You want your rice to be firm after cooking but not so hard that it feels grainy in your mouth—just soft but firm. Once cooked take it off the heat. Then add your 1/4 cup of shave Parmesan cheese. Stir to combine. Spoon into a shallow baking pan and place in your fridge for 20 minutes to cool so that it will be easy to roll into balls when you are ready.
Using a large ice cream scoop, shape your rice mixture in to large round balls about 9 rice balls. Roll your rice balls in the beaten egg, then in your cornflakes crumbs and coat your rice balls well with the cornflakes crumbs. Why? This will help keep it firm and once cooked they will be crispy on the outside and moist on the inside.
Using a large frying pan or saucepan pour your 1/2 cup of vegetable oil in the pan and fry your rice balls 3 of them at a time, that way you don’t crowd your pan. Cook them on medium heat nice and slow so they are golden brown and not burnt. Cook each arancini ball for about 3 minutes on each side. Take them out the pan and let them cool down. Serve with your homemade Chimichurri sauce.
1 TBSP crushed Garlic
1/2 Cup of freshly chopped Parsley
1/4 Cup of Oil
3 TBSP of Red Wine Vinegar
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 Cup freshly chopped Cilantro
1TBSP Crushed Red Pepper/ Sweet Pepper
Mix all these in a bowl and stir well. Makes 3/4 Cup