Seasonal Recipes

Pumpkin Brown Rice Balls with Hummus or Tamari

 

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

Source : From The Kitchen