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!
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…