There are plenty of fish in the sea. And they all go very nicely with rice.

UNCLE BEN’S® FRITELLE WITH SALAMI AND PECORINO

Serves: 4

Prep Time: 90
Meal Occasion: Main Dish, Dinner
Cuisine Type: Italian

Ingredients

3cups UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice (cooked)
3ozs. salami sliced paper thin, then cut into matchsticks
1 red onion chopped into 1/8-inch dice
2 eggs plus 2 eggs separated
4 sprigs of mint
1cup pecorino (grated)
1/2cup breadcrumbs for coating
1/4cup flour for dusting
1/2cup extra virgin olive oil
2Tbsp. olive oil

tips and notes

Recommended:

Rice

UNCLE BEN'S®

UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice

Now you can get great tasting 100% natural whole grain brown rice in just 10 minutes!
Nutrition Facts

Instructions

1. In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking.
2. Add half the chopped red onion and cook until softened, about 7 to 9 minutes.
3. Add cooked UNCLE BEN'S® Fast & Natural™ Whole Grain Instant Brown Rice and cook 2 minutes until all rice is warmed through.
4. Spread rice out to cool on a large cookie sheet, about 1/4-inch to 1/2 -inch thick.
5. When rice is cool, mix with pecorino, 2 eggs and 2 egg yolks, and the salami matchsticks and set aside.
6. Place dusting flour, egg whites and breadcrumbs in separate shallow bowls and lightly beat egg whites.
7. To form fritelle, place 3 tablespoons rice mixture in palm of hand and shape using both hands into a ball about golf ball size. Flatten each ball into an orb like a flying saucer.
8. Repeat with remaining rice mixture until done. Roll each orb in flour, then egg whites, then breadcrumbs and refrigerate 1 hour, uncovered.
9. Heat 1/4 cup oil in a tall sided skillet until just smoking.
10. Carefully place 3 orbs at a time into pan and cook until golden brown, about 2 minutes per side.
11. Place cooked fritelle on paper towels and place on large platter and serve either warm or at room temperature with sprigs of mint over top.

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