Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.
- Leftover risotto
- Bocconcini (mini mozz balls)
- Panko bread crumbs
Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.
Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.
Leave out the egg for a great vegan meal!
- 2 tbsp soy sauce
- 4 tsp ginger, minced
- 1 tbsp rice vinegar
- 1/4 c peanut oil
- 1 tsp toasted sesame oil
- Salad greens
- 4 eggs, poached
- 4 c warm, cooked rice
- 1 avocado, sliced thin
- 1 c kimchi, chopped
- Scallions, sliced thin
- Crumbles seaweed snack sheets
Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.
Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.