These tasty rice balls are packed full of nutrient dense foods. They can be served warm with steamed vegetables for dinner or cold with a salad for lunch. They freeze well & are great for school lunchboxes. You can easily double the quantities in the recipe to make a big batch.

You may mix the ingredients up a little bit; they generally turn out well if you keep to similar proportions of things. You may have a favourite vegetable you would like to add, by all means do. Cook the rice really well so that the starches are released. This, together with good kneading of the final mixture will ensure success.

Use organic ingredients where you can.

Ingredients

1 small onion finely chopped
2 cloves of garlic
1 tsp grated ginger
1 tsp organic coconut oil
1 cup of grated carrot
1 cob of corn (kernels only)
2 cups of cooked pumpkin (roughly mashed)
3 cups of cooked organic brown rice (preferably medium grain)
(Equivalent to approximately 1 cup of uncooked rice)
¼ cup organic hulled sesame seeds
¼ cup organic chia seeds
¼ cup organic sunflower kernels
150g basic marinated tempeh (chop finely)
1 tsp kelpamare
1 tsp dulse flakes
2 tbls tamari
(1 cup of organic hulled sesame for rolling)

Method

Preheat oven to 180◦C. Precook the rice & pumpkin and set aside. Combine oil, garlic & onion in a saucepan & cook for 2-3 minutes. Add carrot & corn & cook for a further 3-4 minutes or until cooked through.

Place chia, sunflower & sesame seeds in a blender & blend for about 1 minute.

Combine all ingredients together in a large bowl & mix through well. Knead the final mixture really well. Roll into balls a little smaller than a tennis ball. Roll in sesame seeds & bake in the oven for approximately 30- 40mins or until golden.