Traditional arancini is made with rice that’s combined with cheese and other fillings; then it’s breaded and fried. This version uses millet that’s cooked in extra water so that it’s soft and sticky, and combines it with two kinds of cheese and buttery-garlicky wilted spinach. You can cook the croquettes ahead and refrigerate until shortly before serving; warm them in a 350°F oven for 15 minutes or until thoroughly heated. If you don’t have millet on hand, you can make the croquettes with 3 cups cooked brown rice. If possible, overcook the rice a bit so that it’s soft and slightly sticky.
Combine 2 cups water and millet in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 10 minutes. Fluff millet with a fork. Place in a large bowl; cool slightly.
Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add garlic; cook 2 minutes, stirring frequently. Add spinach; cook 1 minute or until spinach wilts, tossing constantly. Add spinach mixture to millet. Stir in cheeses and next 4 ingredients (through whole egg).
Place panko in a shallow dish. Divide millet mixture into 24 equal portions, shaping each into a ball. Lightly dredge balls in panko, flattening each slightly into a 2-inch patty.
Heat a large nonstick skillet over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add 12 patties to pan; cook 3 minutes on each side or until browned and thoroughly heated. Repeat procedure with 1 1/2 tablespoons oil and 12 patties.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice