Sour Cream and Onion Arancini

1 1/4 Cups Mahatma Jasmine Rice

2 1/2 Cups Reduced Sodium Vegetable Stock

2 Tablespoons Olive Oil

1 Large Yellow Onion, Diced

3 Cloves Garlic, Minced

3/4 Teaspoon Salt

1/4 Cup Nutritional Yeast

1 Tablespoon Onion Powder

1/2 Teaspoon Ground Black Pepper

2 Tablespoons Lemon Juice

1/2 Teaspoon Dijon Mustard

1/3 Cup Pureed Silken Tofu*

1/4 Cup Mochiko (Glutinous Rice Flour)

3 Scallions, Thinly Sliced

1/4 Cup Mochiko (Glutinous Rice Flour)

1/2 Cup Dehydrated Onion Flakes

*Depending on preference and availability, you could substitute Greek-style vegan yogurt instead.

Preheat your oven to 400 degrees and line a baking sheet with a silpat or parchment paper.

Combine the rice and vegetable stock in a medium saucepan over moderate heat. Cover and bring to a rapid boil. Reduce the heat to maintain a gentle simmer, and cook for 15 - 18 minutes, until all the liquid has absorbed and the rice is tender. Keep covered to finish steaming and set aside.

Meanwhile, place a medium skillet over moderate heat on the stove and begin the warm the olive oil. Once shimmering, add the onion and garlic, stirring periodically. Season with salt and continue to saute for another 10 - 15 minutes, until aromatic and lightly golden brown. Transfer to the pot of rice.

Mix in the nutritional yeast, onion powder, black pepper, lemon juice, mustard, silken tofu, and scallions next, stirring thoroughly to make sure that the seasonings are evenly distributed throughout. Add in the mochiko last.

When the rice is cool enough to handle, use an ice cream scoop and lightly moistened hands to roll out approximately 1/4 cup of the mixture for each arancini. Toss gently in the onion flakes, pressing lightly to adhere and completely coat the outsides. Place the finished arancini on the sheet pan and lightly spray all over with oil.

Bake for 20 - 25 minutes, until golden brown and crisp.

Makes 16 - 18 Arancini

©Hannah Kaminsky