Vegetarian Pumpkin Brown Rice Balls with Hummus or Tamari


Isn't it funny how you end up in the mood for such different foods at different times? If you've ever read my profile page you'll know that I have been advised (probably quite correctly) that I should get an angle for my blog - baking or raw or vegetarian or whole foods or family dinners etc etc, but the problem is I just can't do it because I don't eat just one type of food. Anyhoo that big spiel was just as an intro because these brown rice balls are what I was craving the other day - all earthy, earnest deliciousness - it's such a bonus when something that tastes so good is also so good for you. Hope you enjoy them too! (Great for lunch boxes or on the run, they can be eaten hot or cold).







1 tbsp olive oil
2 cups diced pumpkin
2 cloves garlic
1 tsp tamari
1 tbsp runny honey (or agave nectar to make them suitable for vegans)
2 tsp ground cumin


3  cups cooked brown rice, ideally still warm
2 tbsp natural peanut butter
1 large spring onion, finely chopped
1 large stick celery, diced
2 tsp tamari
2 tsp rice vinegar
1 heaped tsp freshly grated ginger  
 
¼ cup sesame seeds
Rice Bran oil spray


Heat olive oil in a large saute pan and cook pumpkin, garlic, tamari, cumin and honey over a medium heat for 15 minutes until soft - mash pumpkin up a bit, so its nice and squishy. Stir through rice with peanut butter, spring onion, celery tamari, vinegar and ginger. Roll into balls about golf ball size, then roll in sesame seeds. Chill balls while you heat the oven to 180˚C (350˚F). Spray lightly with a little rice bran oil and bake for 25-30 minutes until golden. Enjoy with a dipping sauce of tamari or sweet chilli sauce, or hummus and a little sliced avocado. Makes about 15


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