Vegetarian Arancini Di Rosso

• 2 whole Eggs, Divided
• 1/2 cups Parmesan Cheese
• 2 Tablespoons Fresh Copped Parsley
• 1/4 teaspoons Dried Oregano
• 18 teaspoons Ground Black Pepper
• 1 teaspoon Salt
• 2 cups Olive Or Canola Oil For Frying
• 1/4 cups Finely Chopped Onion
• 1 Tablespoon Minced Garlic
• 1/4 cups Finely Chopped Carrots
• 1/4 cups Finely Chopped Roasted Red Pepper
• 1/4 cups Finely Chopped Green Bell Pepper
• 2 cups Vegetable Stock
• 1 cup Uncooked Long Grain Rice
• 1- 1/2 cup Panko Bread Crumbs
• 1- 1/2 cup Flour

1. In a medium bowl, whisk together 1 egg, cheese, parsley, oregano, pepper, and the salt.
2. Cover and refrigerate.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add all vegetables and cook until softened, about 10 to 15 minutes.
5. Pour vegetable stock into the same skillet and bring to a boil.
6. Stir in rice and reduce heat to low.
7. Cook rice until water is almost absorbed, stirring frequently.
8. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent the egg from scrambling.
9. Allow the rice mixture to cool for about an hour.
10. Beat the remaining egg.
11. Pour bread crumbs, beaten egg and flour into three separate dishes.
12. Roll rice mixture into 1-inch balls, then coat each one with flour, then egg, then bread crumbs.
13. In a small, deep skillet, heat olive oil to 350 degrees F (you should have enough oil to completely cover the rice balls).
14. Fry rice balls 6 at a time, turning as needed to ensure even browning.
15. Drain on paper towels and serve warm with marinara sauce.

eggs, parmesan cheese, fresh copped parsley, oregano, ground black pepper, salt, olive or, onion, garlic, carrots, red pepper, green bell pepper, vegetable stock, rice, bread crumbs, flour

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vegetarian-arancini-di-rosso/ (may not work)