TOMATO ARANCINI

Gluten free : Dairy Free : Vegan
Makes 16-18 small arancini balls

1/2 cup arborio rice
1 1/2 cups salt reduced vegetable stock
1 sachet EIMELE TOMATO BASIL SOUP
1/2 cup hot water
1/2 cup almond meal
1 tablespoon extra virgin olive oil

Place arborio rice and vegetable stock in a small saucepan, bring to boil, covered, then
reduce heat to a low simmer, remove lid and cook until rice has absorbed all the stock
(approximately 15 minutes).

Add the EIMELE TOMATO BASIL SOUP SACHET and water and
mix. Allow to cool completely then measure tablespoon sized portions, roll into a ball and
then coat with almond meal.

To do so place almond meal on a plate and roll the rice balls
through to coat evenly. Transfer to a lined baking tray, drizzle with extra virgin olive oil
and toss to coat, then bake in 200C oven for 20 minutes or until lightly golden. Serve
immediately.