Rice balls with vegan ragu sauce
Pubblished bykageja
First, you prepare the sauce of vegetables to be used for the filling:
In a large pot, cover the bottom with olive oil and let fry for about 5 minutes the finely chopped onion; then pour the peas and mushrooms (without water) and let it cook for about 8 minutes. Then add the tomato sauce with a pinch of salt, a handful of parsley, a clove of garlic and two tablespoons of nutritional yeast. Keep cooking for another 12 minutes stirring occasionally, then leave to cool in the fridge for a couple of hours. Meanwhile, you can proceed with the preparation of the rice balls: you cover the bottom of a pot with olive oil and fry for a few minutes then add the chopped onion thin even parsley; then pour the rice and toast over medium heat for about 6 minutes. In the meantime, you can prepare the vegetable stock, with two dice in two liters of water, to be paid on the rice to continue with his cooking. Once covered with rice soup, you will have to wait until its absorption, stirring occasionally.
After about 15 minutes of cooking, add a little 'pepper and a few flakes of nutritional yeast leaving mix well for another 2 minutes. Following off and let it cool: it is preferable that the rice is completely cooked.
Once the rice has cooled down you can finally realize the rice balls. Take a handful of rice and create a dimple inside to pour a bit 'of sauce; with a little more 'rice close the kumquat and pass it in bread crumbs.
Repeat for the remaining rice, and then move on to fry in a pan with hot oil or a deep fryer.
Drain oil on paper towels and serve, enjoy!
Source: http://www.tuttogreen.it
