italian rice balls with asparagus walnut pesto {gluten free amuse bouche}

rice balls with asparagus pesto_b

amuse-bouche, literally translated, means “to please the mouth.”  i have wanted to create an “amuse bouche” ever since i saw it, i think, on an episode of top chef.  i finally have!  on top of that, this one is gluten-free and the pesto included in the recipe is insanely yummy.  i promise.

gluten free rice balls with asparagus pesto_b

sometimes with seven mouths to feed at mealtimes (and when we get together with friends, there are often over twenty!), presentation goes by the wayside in favor of efficiency.  not this time; i wanted to create something that was practically-impractically-pretty.  just like a little surprise from the chef at an amazing restaurant, i wanted this presentation to surprise and delight.

gluten free rice balls with asparagus pesto_a

 

(i’m craving asparagus almost daily as it’s in season here; my family, not-so-much.  however, they ate this up like it was going out of style.)  making the pesto with the twist of asparagus was a fun surprise!

rice balls with asparagus pesto_e

this recipe was created for mccormick gourmet as part of the go 4 gourmet campaign – you can enter your own recipe by clicking here!

rice balls with asparagus pesto_d

 

when i saw the “challenge ingredients” of rice, root vegetables, vegetable broth, and garlic, i knew i wanted to try my hand at rice balls.  i also wanted a cool, portion-friendly presentation that would be “safe” for our gluten-free crew of friends and family.

gluten free rice balls with asparagus pesto_c

 

rice balls with asparagus pesto_c   rice balls with asparagus pesto_f

it’s a bit of work, but well worth it for the treat at the end.  print the recipe and try for yourself!

 

Italian Fried Rice Balls with Asparagus Walnut Pesto

Ingredients

  • Ingredients:
  • 2 cups uncooked Arborio rice
  • 1 1/2 cups chicken stock
  • 1 1/2 cups water
  • 6 teaspoons butter
  • 1 large carrot, finely diced
  • 1/2 medium onion, finely diced (about 1/2 cup)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 heaping tablespoon finely chopped, oil-packed sun-dried tomatoes
  • 2 teaspoons capers
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 2 eggs
  • For pesto:
  • 1 cup roasted asparagus spears (about 20 stems)
  • 1 clove garlic, minced
  • 2 tablespoons fresh basil
  • 1/4 teaspoon sea salt
  • 1/2 cup walnuts
  • 1/4 cup olive oil

Instructions

  1. For rice balls, bring rice, stock, water, and butter to a boil. Reduce heat to low and cook 15 minutes, covered. Remove from heat.
  2. Stir in carrot, onion, parmesan, feta, tomatoes, capers, garlic, thyme, and salt. Add eggs and using clean hands, work thoroughly into mixture.
  3. Meanwhile, bring 4 cups oil to 300 degrees in a large dutch oven. When oil is hot, use a medium scoop or your hands to form rice into balls, roughly the size of large strawberries. Place 4-6 at a time in hot oil, turning once as it begins to brown. As each ball browns, use tongs or slotted spoon to remove from oil onto a paper-towel lined plate. If desired, salt lightly while still hot.
  4. For pesto:
  5. In a small food processor, combine asparagus, garlic, basil, sea salt, and walnuts. With processor on low, slowly pour in olive oil just until ingredients are combined.
  6. To serve, place a tablespoon of pesto in individual serving dishes. Top with a rice ball and if desired, fresh basil.
https://dancingwithmyfather.net/935/

 

rice balls with asparagus pesto_a

do you have a favorite “fun” food that you love to show off to friends and family?  share your idea or link below!

 

dancing divider webb

p.s. – although i love to use fresh garlic, i was concerned about it burning in the hot oil.  for this recipe i used mccormick gourmet’s garlic powder as well as their dried thyme.  these added the perfect depth of flavor with the vegetables.

disclaimer acs

 

Join the Dance!

Subscribe to Dancing With My Father and download a free mini-guide to soul-nourishing study!

Your email is DEAR to us! Unsubscribe any time. Powered by ConvertKit

You Might Also Like

Previous Story
Next Story

5 Comment

  1. Reply
    Nora
    April 1, 2014 at 12:21 pm

    They look delicious!
    Nora recently posted…Easter Deviled EggsMy Profile

    1. Reply
      admin
      April 6, 2014 at 11:35 pm

      Nora, they ARE! They’re worth the work. 🙂

  2. Reply
    Kym
    May 9, 2014 at 2:50 pm

    How many does this make?

    1. Reply
      admin
      May 12, 2014 at 1:59 pm

      Hi, Kym! I think this batch was about 20. I used a small scoop – about a tablespoon in size, I think. Let me know if you make them! 🙂
      admin recently posted…jennalee and her girlMy Profile

  3. Reply
    Rose Sciberras
    December 23, 2021 at 4:05 pm

    I’ve made the rice base and intend to fry them tomorrow as an amuse bouche for our Christmas Eve dinner. However. I’m thinking they will not hold their shape when I try to form them into balls. I’m hoping a good chilling in the fridge might work the magic but was wondering If any other binding agent could be added to make doubly sure. Thank you for the recipe. The rice base is absolutely delicious even before the final frying. Better put it away in the fridge or I will eat it all right now. 🙂

Leave a Reply

CommentLuv badge