Meatless Monday Indulgence - Bulgur Arancini

Meatless Monday doesn't have to be a painful exercise in dull food. And full disclosure, we love meat! When consumed in small quantities, wild and small farm meats taste wonderful and sate the body! This vegetarian option, a take on an Italian delicacy, is a treat.

Ingredients
1 cup bulgur rice
2 cups veggie stock
3 tsp olive oil
salt
1/3 cup mozzarella cheese, shredded
1/3 cup fontina cheese, shredded (or just use all moz)
1 tbsp fresh parsley, chopped
1 tbsp pine nuts, chopped
1 large egg
3/4 cup italian bread crumbs

Preparation
Prepare bulgur rice with a dash of salt and about a tablespoon of olive oil. We used veggie stock but water will work - you just want to make sure that the rice doesn't dry out. Cool it completely.

In a small bowl combine cheese/s, parsley, and pine nuts. 

In a larger bowl, whisk egg, add the remaining tsp of olive oil, and a dash of salt. Fold in bulgur rice and 1/2 of the breadcrumbs. Feel free to do this with your hands - they are sure to get messy in a few minutes anyway.

Tip for making the balls, which are about the size of a golf ball, is for your hands to be damp. Rinse them every few balls and then place them on wax or parchment paper. 

Next, use your finger to make the ball into a cup, and spoon about a tsp of the cheese/parsley/pine nut mixture into the ball. Squeeze the tips together and reshape the ball, then roll in the remaining breadcrumbs before returning to the plate.

Refridgerate balls for at least one hour. In a deep pan (we used a heavy but small sauce pan, filled 3 inches high with canola oil, and heat until a droplet of water crackles. In small batches, deep fry each ball for about 4 minutes, until browned. Cool for 3-5 minutes but serve immediately there after.