2 hours
Serving Ideas: Serve with some steamed vegetables with no added fat.
- This version of the recipe is much slimmer than the original which
called for butter, Romano cheese, egg yolks, egg whites, chopped meat, and then the deep frying.
- An easy way to grind flax seeds is in a coffee grinder.
RICE
1 1/2 cups brown rice, short-grain, washed
3 cups mushroom broth (or water with a 1/4 teaspoon sea salt)
1/4 teaspoon sea salt
"MEAT" FILLING
3 tablespoons olive oil
14 ounces gimme lean - sausage style, cut in small dice
1 large onion, finely chopped
6 garlic cloves, finely chopped
1/2 teaspoon ground black pepper
6 ounces tomato paste
REMAINING INGREDIENTS FOR RICE
2 tablespoons tahini
1/4 cup vegan Parmesan cheese alternative
5 ounces frozen peas
2 tablespoons ground flax seed
1/4 cup water
1 cup cornmeal
Makes 8 servings.
RICE
Prepare the rice by combining the rice, broth, and sea salt in a pot. Cover and bring to a boil. Turn to low
and simmer for 50 minutes.
"MEAT" FILLING
While rice is cooking, prepare the filling. Heat a skillet over medium-high heat and add oil. Add small dice
of gimme lean sausage, onion, and garlic, sealing them one at a time (about 15 minutes total). Add the
pepper and tomato paste and cook for about 3+ minutes. Set aside until rice is ready.
FINAL RICE PREPARATIONS
When rice is finished cooking, stir the tahini and "vegan cheese" into the rice. Then add the frozen peas
which will help cool the hot rice mixture a little so it will be easier to handle. ASSEMBLY
In a bowl, using a fork, whip ground flax seed and water together. This will form a mixture a little like egg
whites. In another bowl, place the cornmeal so it will be easy to roll the rice balls in the cornmeal.
When rice is cool enough to handle, using wet hands, make a pancake shaped disk of rice, place some
"meat" filling in the middle, and close the rice around it. You don't want the rice layer to be too thick, so
make it as thin as possible, but so it still contains the "meat" filling. Roll rice ball in the flax-water mixture,
and then dredge in the cornmeal. Set completed rice ball aside, and continue making rice balls. You
should end up with about 16 balls.
FINAL FRYING OR BAKING
Just prior to serving, deep fry rice balls (this is the traditional method). If you don't want to have the added
fat that come with deep frying, or just do not want to bother, place rice balls on a baking sheet and bake
in a 400 degree F (203 degree C) oven (no need to preheat oven) for about 45 minutes, or until balls are
lightly brown and crispy.
Per serving: 427 Calories; 11g Fat (23% calories from fat); 18g Protein; 65g Carbohydrate; 1mg Cholesterol; 1222mg
Sodium
Serving Ideas: Serve with some steamed vegetables with no added fat.
- This version of the recipe is much slimmer than the original which
called for butter, Romano cheese, egg yolks, egg whites, chopped meat, and then the deep frying.
- An easy way to grind flax seeds is in a coffee grinder.
RICE
1 1/2 cups brown rice, short-grain, washed
3 cups mushroom broth (or water with a 1/4 teaspoon sea salt)
1/4 teaspoon sea salt
"MEAT" FILLING
3 tablespoons olive oil
14 ounces gimme lean - sausage style, cut in small dice
1 large onion, finely chopped
6 garlic cloves, finely chopped
1/2 teaspoon ground black pepper
6 ounces tomato paste
REMAINING INGREDIENTS FOR RICE
2 tablespoons tahini
1/4 cup vegan Parmesan cheese alternative
5 ounces frozen peas
2 tablespoons ground flax seed
1/4 cup water
1 cup cornmeal
Makes 8 servings.
RICE
Prepare the rice by combining the rice, broth, and sea salt in a pot. Cover and bring to a boil. Turn to low
and simmer for 50 minutes.
"MEAT" FILLING
While rice is cooking, prepare the filling. Heat a skillet over medium-high heat and add oil. Add small dice
of gimme lean sausage, onion, and garlic, sealing them one at a time (about 15 minutes total). Add the
pepper and tomato paste and cook for about 3+ minutes. Set aside until rice is ready.
FINAL RICE PREPARATIONS
When rice is finished cooking, stir the tahini and "vegan cheese" into the rice. Then add the frozen peas
which will help cool the hot rice mixture a little so it will be easier to handle. ASSEMBLY
In a bowl, using a fork, whip ground flax seed and water together. This will form a mixture a little like egg
whites. In another bowl, place the cornmeal so it will be easy to roll the rice balls in the cornmeal.
When rice is cool enough to handle, using wet hands, make a pancake shaped disk of rice, place some
"meat" filling in the middle, and close the rice around it. You don't want the rice layer to be too thick, so
make it as thin as possible, but so it still contains the "meat" filling. Roll rice ball in the flax-water mixture,
and then dredge in the cornmeal. Set completed rice ball aside, and continue making rice balls. You
should end up with about 16 balls.
FINAL FRYING OR BAKING
Just prior to serving, deep fry rice balls (this is the traditional method). If you don't want to have the added
fat that come with deep frying, or just do not want to bother, place rice balls on a baking sheet and bake
in a 400 degree F (203 degree C) oven (no need to preheat oven) for about 45 minutes, or until balls are
lightly brown and crispy.
Per serving: 427 Calories; 11g Fat (23% calories from fat); 18g Protein; 65g Carbohydrate; 1mg Cholesterol; 1222mg
Sodium
