rice balls with hemp-seed pesto

http://calgaryavansino.com/recipes/rice-balls-hemp-seed-pesto/

  • Serves

    makes 4 servings (12 rice balls)

  • Preparation Time

    10-15 minutes

  • Cooking Time

    30-35 minutes

Ingredients

  • 400g fresh spinach
  • 100g onion, finely chopped
  • 2 tsp extra virgin olive oil
  • 320g cooked brown rice (or 125g cup uncooked brown rice, cooked and cooled)
  • 2 tsp dried dill
  • 1 and 1/2 tsp lemon juice
  • 1/2 tsp finely grated lemon zest
  • Salt and pepper, to season
  • 1 tsp coconut oil, melted
  • 40g finely ground plain breadcrumbs (ideally gluten-free or from wholemeal bread)
  • 20 cups fresh spinach
  • 1 cup onion, finely chopped
  • 2 tsp extra virgin olive oil
  • 2 cups cooked brown rice (or 3/4 cup cup uncooked brown rice, cooked and cooled)
  • 2 tsp dried dill
  • 1 and 1/2 tsp lemon juice
  • 1/2 tsp finely grated lemon zest
  • Salt and pepper, to season
  • 1 tsp coconut oil, melted
  • 1/2 cup finely ground plain breadcrumbs (ideally gluten-free or from wholemeal bread)
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Forget meat balls – these bite-sized rice balls are packed with green goodness and are the perfect size for little mouths and small hands to enjoy!

Pre-heat oven to 180C/350F/Gas mark 4.

Steam the spinach, then refresh in cold water before pressing through a seive and squeezing with your hands to extract any residual water. Roughly chop and set aside.

In a frying pan, sauté the onion in the olive oil until slightly softened and lightly golden. Set aside.

In a large mixing bowl, combine together the spinach, onion, cooked rice, dill and lemon juice and zest. Add the salt and pepper to season. Stir well, mashing together until it all sticks – you may need to get your hands dirty here and kneed it together like you would dough.

Cover a baking tray with parchment paper. Brush it lightly with melted coconut oil; this will help to prevent sticking. Have the breadcrumbs ready in a bowl next to you.

With dampened hands, create little balls of rice – using about 1/4 cup per ball or making them approximately 40g each in size. Roll each one in the breadcrumbs and place on the baking sheet. Repeat the process until you have used all the rice mixture up. This is a great activity for getting your children involved in the cooking process.

Pop in the oven and bake for 30-35 minutes until the balls are heated through and crisp on the outside. Serve with my delicious Hemp-Seed Pesto.