Here we are again, always on time for you, in the section "In the kitchen with the leftovers of My-personaltrainerTv": if you have prepared some wonderful oat milk, you will surely have the exhausted oatmeal (called okara) left over, from which you will not it is no longer possible to express the milk. So then, I thought it best to recover all this delight, to mix it with rice and make some delicious pizza-flavored meatballs! Let's find out together what we need
Video of the Recipe
Identity Card of the Recipe
- 193 KCal Calories per serving
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Ingrediants
For the meatballs
- 170 g of oat okara
- a teaspoon of oregano
- q.s. of pepper
- q.s. of salt
- 30 g of breadcrumbs
- 30 g of grated Parmesan cheese
- 100 g of fresh ricotta
- 100 g of rice
For the sauce
- 400 g of canned cherry tomatoes
- 1 pinch of salt
- q.s. of chilli
- 1 tablespoon (10 ml) of extra virgin olive oil
- 125 g of mozzarella
- a sprinkle of oregano
Materials Needed
- Small saucepan for rice
- Large bowl
- Wooden ladles
- Food cutting board
- Non-stick or stone pan
- Lid for the pan
- Sharp cheese knife
- Grater
- Latex gloves (optional)
Preparation
- First, cook the rice in plenty of hot salted water. Drain it and rinse it under cold water to stop cooking, which will then be finished in the pan.
- In a bowl, pour the rice, the fresh ricotta, the oat okara, the grated parmesan and the oregano; season with salt and pepper, and add as much breadcrumbs as necessary to obtain a mixture that you can shape with your hands.
How is okara prepared?
This recipe proposes an alternative way to use oat okara, that is the exhausted pulp of this cereal used to make oat milk. Okara is prepared simply by blending the oat seeds (already soaked) with the water in a blender; subsequently, the mixture is brought to a boil for 20 minutes and filtered through a clean cloth: the filtrate obtained will be the oat milk, while the part that remains trapped in the cloth constitutes the oat okara.- With your hands (possibly protected by latex gloves), form small meatballs, which will then be rolled on the breadcrumbs.
- Heat a non-stick or stone pan with a drizzle of oil and brown the meatballs on all sides for a few minutes. Pour the canned tomatoes, season with salt, add a little chilli pepper to taste and finish cooking while maintaining a sweet flame.
- When the meatballs are ready and the sauce has blended with the meatballs, turn off the heat and cover each morsel with half a slice of mozzarella (or another stretched curd cheese). Sprinkle with plenty of oregano and cover the meatballs with the lid to make the cheese melt.
- Serve the meatballs piping hot.
Alice's comment - PersonalCooker
So here is a practical (and exquisite) example of how you can recover the “waste” (so to speak) of oat milk: undoubtedly a delicacy to try! It will drive your children crazy! Word of Personal Cooker.Nutritional values and Health Comment on the recipe
The rice and oat meatballs "should" be prepared with the remaining okara from oat milk; however, in the event that this leftover is not available, it is possible to use whole oats, previously soaked and blanched (see initial procedure of the recipe : "Avena's milk"). The nutritional values of the recipe with okara and those with whole oats CANNOT be the same however, it is possible to have a sufficiently exhaustive picture also by examining the version with whole oats which, probably, differs only for a greater quantity of complex carbohydrates. The rice and oat meatballs with pizzaiola are an alternative first course which, unlike the classic dry pasta or risotto, provides MORE dietary fiber and more proteins. The energy intake is however similar or even higher (comparing it, for example, to the recipe "Pasta al pomodoro alla my-personaltrainer") and the recommended portion could be about 150-200g in total.
