Oven-Baked Mozzarella-Stuffed Arancini - cooking recipe

Ingredients

1 1/2 cups instant brown rice
4 green onions, divided
2 minced garlic cloves
3 1/2 cups water
2 eggs, lightly beaten
1/2 cup chopped fresh parsley, plus more
fresh parsley, for garnishing
1/3 cup grated romano cheese
2 cups dry whole grain breadcrumbs
1 (12 ounce) container marinated fresh mozzarella balls in oil, drained and oil reserved (16 pieces)
28 ounces marinara sauce

Preparation

Combine rice, water, 1 whole green onion and garlic in a saucepan.
Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
Remove from heat, transfer to a bowl, and cool.
Remove and discard green onion.
Preheat oven to 425\u00b0F Coat baking pan with cooking spray or line with parchment paper.
Finely chop the rest of the green onions.
Fold eggs, parsley, Romano and onions into rice.
Spread breadcrumbs on a large plate.
Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
Repeat with the rest of the ingredients.
Drizzle arancini with the reserved oil.
Bake 20-25 minutes or until outside is crisp and brown.
Meanwhile, warm marinara sauce.
Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.