Free Healthy Recipe - Vegetable Sesame Rice Balls

Dairy free, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

Now that it's fashionable to eat whole grains, and other foods our ancestors enjoyed, it's time to make leftovers fashionable. That's not to say we should go down the road of bubble and squeak - where everything is thrown together and fried! These rice balls could have guests fooled into thinking you've been slaving over a hot stove for ours. They are delicious and make an ideal lunch (or make them smaller and serve as finger food at a party).

1 cup mixed raw vegetables, (broccoli, carrots, zucchinis and mushrooms)
3 cups short-grain brown rice, cooked and cold
2 tbsp tahini
½ lemon juiced
1 tbsp tamari
½ cup silken tofu
Asian salad to serve (see recipe list)

Dipping Sauce
2 tbsp tamari
2 tbsp mirin

Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together. Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy. Pour this sauce over the rice and vegetables and mix thoroughly. Preheat the oven to 180 degrees Celsius.

With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter. Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray. Bake for 40 minutes, turning the balls twice during the baking process.

While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl. Serve the rice balls with Asian salad and a separate dish of dipping sauce on the side.

Makes 18 servings (serve = 1 ball)

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 40 mins
Ready in: 60 mins

Suitable for:
Entree, Finger Food, Lunch, Snack
See also:
Asian Salad
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Nutritional Information - Per Serve
Kj 444 kj
Calories 106 kcal
Fat 6.2 g
Saturated Fat 0.7 g
Total Carbohydrate 9.2 g
Total Protein 3.5 g
Fibre 2 g

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