Arrancini, cumin spiced carrot mash, #bento

As mentioned in the SORRY message. Sunday’s cooking developed into a small catastrophe. I was trying a new recipe for stuffed cabbage. One step was taking the cabbage leaves and cook them for 30 minutes. Which I’ve done. The only problem was as the cabbage leaves were drained there was nothing left but spider webs, so to say. Impossible to stuff and roll ‘em up.

The filling was already prepared. Now what to do ?

The side dish were mashed carrots, cumin spiced. But what to do with the filling (rice, dried tomatoes, sunflower seeds, onions) ?

Arrancini ? Italian fried rice balls



For the rice balls:

  • 180 g rice
  • 0.75 l water
  • 1 onion (cut into dices and roasted)
  • 1 heaping table spoon sunflower seeds
  • 2 dried tomatoes (covered with water for three hours and cut into small bits)
  • 1 egg
  • Dried herbes de provence
  • Fresh ground pepper
  • Breadcrumbs

For the mashed carrots:

  • 400g carrots cut into slices
  • 0.25l vegetable brothe
  • 1 tsp cumin (or more if you like)
  • butter


  1. Cook the rice in water (salted or not, even vegetable broth would be possible). Until all the liquid has vanished.
  2. Let the rice cool down
  3. In a bowl mix the rice with all the other ingredients
  4. Form table tennis ball sized dumplings and let them fry for 4 minutes on each side
  5. Put them on an absorbing paper towel to get rid of excess oil
  6. Either stock in the oven at 75° or serve immediately
  7. Let the carrots cook until tender
  8. Mix, add the cumin and as many butter as you like
  9. Serve as hot as possible

Arrancini mashed carrots


The next time I try the stuffed cabbage recipe. I will reduce the cooking time for the leaves or perhaps just steam them

Arrancini work perfect for Milady’s bento

They are like seasoned and fried Onigiri


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