Rice arancini with seitan sauce

Arancini with seitan sauce are tasty and appetizing, and contain much more fibre than normal arancini. You can eat them at lunch or a picnic.



Ingredients for about 16 arancini

For the rice

300 g of whole grain rice

a knob of butter

3 tablespoons of grated parmesan or pecorino cheese

1 egg

black pepper


for the sauce

200 g of seitan

10 g of dried mushrooms

tablespoons of extra virgin olive oil

1 small onion

3 tablespoon of red wine

1 leaf of laurel

1 tablespoon of tomato purée

teaspoon of yeast extract or vegetables concentrate extract


In addition to the other ingredients:

100 g of scamorza

2 eggs

bread crumbs

peanuts oil for frying

salt (as much as needed)





Cook the rice as explained in “how to cook whole grain rice” recipe, cooking it a little more than usual and keeping it dry. Let the rice cool and season it with whipped egg, parmesan cheese, salt and pepper. The mixture must be quite solid. In case it is too soft, add some bread crumbs. Reconstitute mushrooms in hot water for about 3o minutes. Brown the chopped onion lightly with oil and  laurel leaf. Add wine and dry out over high heat. Add squeezed and chopped mushrooms and minced seitan (you can mince it in the food mixer), brown for a few moments, then dilute the tomato purée with mushrooms cooking water (which must not contain sand) and add it to seitan. Also add yeast extract. Remove the laurel leaf and the lid and cook until the sauce gets thick, then add salt, as much as needed.


Take a spoonful of rice and make a ball. Dig a hole with your hands and fill it with some sauce and a cube of scamorza. Close the hole in the rice ball, make it compact soak in whipped eggs, then add bread crumbs.  Prepare other arancini following the same procedure and sharing sauce and scamorza equally. Fry few arancini at a time in hot oil, letting them “float” easily over oil. Dry with paper towel.



As an alternative to scamorza, you can use spicy provolone or sheep’s caciotta.



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