Rice Balls


Rice Balls are the most fantastic way to use up left over rice (or millet, or buckwheat etc) a rather versatile recipe, you really can let your imagination run wild with this one, everyone on the yoga retreat seems to love them!

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Cooked Rice 
Sesame Seeds
Balsamic vinegar

Chop the onions into really small pieces and grate the carrot, then sauté the onions until soft, add the balsamic and reduce a little (sauté until the liquid has become less).  Stir in the grated carrot and a spoonful of tahini.  You really could add anything else you like, we had a little left over grated turnip so this went in along with some left over sweet potato.  Add a little salt, give it a good stir and taste now, adding a little more tahini or balsamic – or even a little soya sauce could be nice?  Then stir in the rice and stir well, heat until hot and then leave to cool for a little while.  When cool enough to hold in your hand, take a large scoop and roll into a ball, cover in some sesame seeds and place in an oiled baking tin.  When done, put in the oven and bake at a reasonably high heat until golden brown.
These I made similar to the above but added some a mashed up kidney bean dish from the day before, I also didn’t have sesame seeds so rolled them in hemp hearts…


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