Rice Balls Carb-onara
I’ve modified a traditional carbonara recipe with a mind toward energy, portability and flavor. Its savory saltiness (hello, bacon!) will keep you happily biking the extra miles.
1 cup short-grain (Arborio) brown rice
4 strips thickly sliced bacon
Pinch of salt
Breadcrumbs (omit for a gluten-free recipe)
Cook the rice according to package instructions, adding a pinch of salt. While the rice is cooking, place the bacon on top of a few paper towels on a microwave-safe plate. Microwave the bacon on high for two minutes. Blot the bacon with paper towels to remove excess grease, and continue cooking at 1- to 2-minute intervals until the bacon has reached desired crispiness. Chop the bacon into tiny pieces and place in a large bowl. Crack two large eggs in a small bowl and whisk with a fork. Heat a small, lightly oiled skillet (you can use cooking spray) on the stovetop over medium heat. Scramble your two eggs, breaking them up into small bits. Once the rice has finished cooking, add it to the bowl with the bacon, then add the scrambled eggs. Mix well to evenly distribute all the ingredients.
Scoop a tablespoon of the rice, bacon and egg mixture into a square of plastic wrap. Form the rice mixture into a ball by closing up the plastic wrap and twisting it at the top. The rice is sticky, so it will stay together. (You can add a few drops of cold water to the rice to make it even stickier.) If desired, roll the balls in some breadcrumbs for added carbohydrates.
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