Artichoke and Sun-Dried Tomato Stuffed Rice Balls

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Stuffed Rice Balls

I was trying to think up a holiday appetizer. These have a nice crunchy exterior with a fun pop of flavor in the middle.

Artichoke and Sun-Dried Tomato Stuffed Rice Balls

  • ¾ cup Arborio rice
  • 1½ cups gluten-free vegetable broth
  • ½ teaspoon dried parsley
  • ½ 6-ounce jar artichoke hearts (~1½ hearts), chopped
  • 1 tablespoon oil-packed sun-dried tomatoes, drained, chopped
  • 2 teaspoons capers, rinsed, minced
  • 1 clove garlic, minced
  • crushed red pepper
  • safflower, grapeseed, or any other high-smoke point oil

Forming Rice Balls

  1. Put the rice, broth, and parsley in a small pot. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes, until all the broth is absorbed. Spread on a large plate and let sit until cool enough to handle, about 10 minutes.
  2. Place the artichoke hearts, sun-dried tomatoes, capers, garlic, and a pinch of crushed red pepper in a medium bowl. Stir to combine.
  3. With wet hands, spoon 1 tablespoon of rice into the palm of your hand, slightly flatten. Spoon a rounded ½ teaspoon of the artichoke mixture onto the middle of the rice. Spoon another tablespoon of rice over the filling. Press the rice into a ball and set on a large plate. Repeat with remaining ingredients.
  4. After all the balls have been rolled, add a few inches of oil to a medium-sized pot. Set over medium-high heat and bring the oil to 350ºF. Add the rice balls 3-4 at a time. Fry for 3 minutes, until golden. (If the balls aren’t completely submerged, flip them halfway through frying.) Remove and set on paper towels to drain. Repeat with remaining balls. Serve immediately.

Makes 18-20 rice balls

Before and After Frying

I chose Arborio rice as it is very starchy, which helps the balls stick together. Using wet hands helps the rice stick to itself instead of you. I rewet my hands every 3-4 balls to rinse off any starch. I also keep a small bowl of water nearby and set the tablespoon I’m using to scoop the rice in the water while I’m shaping the balls.

This recipe is being shared in Allergy Free Wednesday and Gluten Free Wednesday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Brilliant idea! I love artichoke hearts and sun-dried tomatoes together. :-) I’ll leave out the capers but otherwise I’m in! ;-)

    Shirley

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