Veggie Rice Balls Recipes
VEGAN ONIGIRI - JAPANESE STUFFED RICE BALLS
Steps:
- Wash rice in a strainer. Add rice and 1 cup of water to a pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer rice for about 15 minutes, or until the water is fully absorbed. Let rice cool a bit.
- Meanwhile prepare your fillings. Using a food processor blend together peanut butter, bell pepper, ginger and seasoning, then add to a bowl. Mix together miso and walnut; cilantro and scallion; edamame and sesame seeds; avocado, lime juice and zest (all in separate bowls).
- Divide rice between the bowls and mix together with the fillings (keeping them still separate). Wet your hands, and scoop out a portion of rice, then gently shape rice into a ball or triangle.
- Wrap Onigiri with a strip of nori or avocado slices, or roll them over in a plate of toasted sesame seeds. Enjoy!
VEGGIE RICE BALLS
Make and share this Veggie Rice Balls recipe from Food.com.
Provided by najwa
Categories Rice
Time 50m
Yield 10 balls, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook rice and lentils until soft, about 1/2 an hour.
- Meanwhile, in a large skillet sprayed with non stick cooking spray (or oil), cook onions until tender.
- Add the rest of the veggies and cook until very soft, about 20-25 minutes, adding water if needed.
- In a large bowl, combine hot rice and lentils with veggies, mash well.
- Add the rest of the ingredients and mix well.
- Form into 10 rice balls, or 4 patties to make veggie burgers, and refrigerate for 1/2 an hour.
- Fry in oil, turning frequently.
- Serve warm.
- I make veggie burgers and serve with a green salad.
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- Heat 2tsp oil in a saute pan, add the veggies (carrot, broccoli, cabbage, scallions and mushrooms), garlic and cook till the veggies are cooked through and tender, about 8~10 minutes.
- Add the gojuchang (if using), sesame oil, powdered seaweed, salt and pepper. Mix well and cook for another 1~2 minutes.
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4.2/5 (5)Category AppetizersCuisine ItalianCalories 1434 per serving
- 2 days before you're planning to serve the rice balls (see note* below), cook the rice: boil water and rice together on medium, letting all of the water to be absorbed by the rice. It's best if you let the rice overcook a little. You may need to add a little more water towards the end to prevent the rice from sticking to the bottom.
- Once the rice is cooked, let it cool a little while you're preparing the flax egg. To do that, just mix together the ground flax and warm water, let it sit for 5 min to thicken. Mix in the flax egg into the rice; stir to combine well. Cover the rice dish tightly with plastic wrap or a lid, put in the fridge overnight.
- One day before serving the rice balls, make the stuffing and assemble the balls. To make the stuffing, sautee chopped mushrooms and onions until soft, then add them to crumbled sausage. Stir in marinara sauce. The mixture should look like thick bolognese sauce.
- Assembling the rice balls: take a small handful of the rice mixture, press it in your hand to look like a little bowl. Put a small spoonful of the sausage mix into the center, then take a bit more of the rice, cover the stuffing, and shape the rice into a ball with the stuffing in the middle. Do not overstuff the balls! You may end up with a lot of stuffing left over (I did!), just freeze it and use later as makeshift bolognese sauce for pasta.
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5/5 (1)Category Lunch, SnackCuisine KoreanTotal Time 30 mins
- Saute spinach and green onion in a little oil until they are wilted. Season with salt and pepper. (Do not use too much oil. It will prevent the rice grains from sticking to each other.)
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- Peel the onion and cut them in quarters. Peel the garlic cloves. Wash, peel carrots and cut them into 2-3 parts. Wash and cut bell pepper into 2-3 parts.
- Take a frying pan and heat it to medium. Add a bit of olive oil (or water/veggie broth if you follow a WFPB diet) and spread the chopped veggies evenly.
- Add the canned chickpeas (without the water) and the pre-cooked veggies (chilled, not too hot). Pulse until they are combined. The chickpeas should be cut up to small chunks (not puree).
- Take your frying pan, add a bit of oil and fry them on medium heat for a couple of minutes on each side. If it is a truly non-stick like, then you wouldn’t need to add any oil and the vegetable balls will still get a crispy crust.
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