These little parcels of goodness are a healthy take on the Iku Wholefoods rice ball that I am rather partial to. Goodness am I turning into a hippy? Obviously my recent trip to Byron Bay rubbed off on me! Raw this, wheat-free that…..Anyway, these balls are yummy so let’s just go with it.
They are great as a snack or a light lunch with salad. Pop them in kids lunchboxes (you might want to take the chilli out) or serve mini ones as an appetiser.
You can also mix up the flavourings to suit. Try rosemary, sage or basil, add different spices such as smokey paprika or cumin. You could even whack some tandoori paste in there and serve them with raita. Basically it’s a base for you to experiment with.
Pumpkin and quinoa rice balls
2 1/2 cups cooked brown rice
1 1/2 cups cooked quinoa (you can cheat like I did and use 2 x 250g packs of 90 sec Sunrice quinoa and brown rice mix instead of cooking rice and quinoa separately)
1 cup thinly sliced kale (you can use any veges you like such as spinach, blanched peas, grated zucchini….)
1 small carrot, grated
1/2 cup sunflower seeds (try other seeds such as sesame, linseed, chia seeds or pepitas)
1/2 cup finely grated parmesan
1 tablespoon thyme leaves
finely grated rind of 1 lemon
1 clove garlic, crushed
1/2 – 1 teaspoon chilli flakes
salt and pepper
2 cups mashed cooked pumpkin
Your choice of dip to serve such as hummus, yoghurt, tzatziki, chutney, tahini dip…..
Preheat oven to 180°C (fan-forced). Line two baking trays with baking paper.
Combine rice, quinoa, kale, carrot, sunflower seeds, parmesan, thyme, lemon rind, garlic, chilli, salt and pepper in a large bowl. Add the pumpkin mash and mix well to combine. Roll two tablespoonfuls into balls. Place on prepared trays. Bake for 15-20 minutes or until the balls have a ‘skin’ and the bases are lightly browned. Set aside to cool slightly. Serve with your favourite dip.
oOo You can refrigerate or freeze the balls in airtight containers. They are yummy at room temperature or you can reheat them in the microwave or a low oven.