Millet “Arrancini”

Arrancini are of Italian origin, they are little rice balls, with a delicious filling and then fried. I wanted to create a healthy alternative and of course instead of using white rice, I was going to use one of the great Superfood grains. As I had used millet before to make Curry Patties, I knew that millet has the great characteristic of being quite sticky and therefore perfect to be used for patties and similar type of recipes.

These fake “Arrancinis” contain following Superfoods:

  • Millet
  • Tomatoes
  • Eggs
  • Garlic


  • 1/2 cup millet
  • 1 1/ cup water
  • 2 tbsp olive oil
  • 1/2 cup sun-dried tomatoes, cut into tiny pieces
  • 1 onion
  • 1 cloves of garlic
  • Fresh Basil leaves
  • 1 tbsp of Italian Herb paste (you can find an option in most supermarkets I believe, see the brand I used below – if you can’t find it to buy, just use some fresh Italian herbs instead)
  • 2 Eggs
  • 1/2 teaspoon salt
  • Panko bread crumbs (to make it glutenfree, you can leave these out too, they purely add to the crispy texture, but not to the taste of the “Arrancini”)
  • For the Ricotta-Tomatoe sauce: 2 large tomatoes (peeled), 2 tbsp Ricotta, salt, pepper

Arrancini-millet-in-panArrancini-ingredients Arrancini-ingredients Italian-Herbs


  • Cook the millet for about 20 minutes, so it becomes soft and fluffy and slightly sticky, put in a bowl and let it cool a bit
  • In a pan, heat the olive oil and sauté the onions and the garlic, so the flavors come out
  • Add the sun-dried tomatoes, the sauted onions, garlic, fresh basil leaves, the herb paste (or fresh herbs), the eggs and the salt to the millet
  • Mix everything well
  • Now form little balls, using your hands
  • In case you want the bread crumbs, carefully roll the balls in the bread crumbs, until they are evenly covered
  • Bake the “Arrancini” in the oven at 375 F (= 190 C) for about 20 minutes
  • While the “Arrancini” are baking, you can make the sauce, by cooking the peeled tomatoes in some olive oil, until they become soft, then transfer them into a blender, add the Ricotta, salt and pepper
  • Blend all ingredients, so you get a smooth sauce
  • Serve the “Arrancini” as a snack/ finger food or as accompaniment to a salad (they fit great with the Kale salad with lemon vinaigrette that I posted earlier this week!)


Gluten-free version without bread crumbs


Version with bread crumbs breading



I would love to hear your thoughts!