Rice Balls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups of cooked brown rice (I use the 10 minute boil in the bag stuff, but let it cool to a temp you can handle)1/4 cup toasted sunflower seeds (unsalted)1/3 cup toasted sesame seeds1 medium carrot, grated1 stalk celery, grated Carrots, raw, 1 medium (remove)2 Tbs. soy sauce 1/4-1/3 cup wheat flour 1 clove of garlic, minced 2 Tbs. extra virgin olive oil
Put olive oil in a small bowl and set aside.
Add all ingredients except flour to a mixing bowl.
Add 1/4 cup flour (add more flour if the mixture will not form a ball).
Once the mixture is sticky enough to hold it's form start making balls, 24 of them (a little over a Tbs for each ball).
Once you have formed a ball dip it into the olive oil then place on a baking sheet (oil side up so that it drips down).
Cook the rice balls in a preheated over at 400 degrees and back for 20 minutes or until golden brown.
Serving Size: Makes 24 balls. 1 serving = 4 balls
Number of Servings: 6
Recipe submitted by SparkPeople user JUVE1986.
Add all ingredients except flour to a mixing bowl.
Add 1/4 cup flour (add more flour if the mixture will not form a ball).
Once the mixture is sticky enough to hold it's form start making balls, 24 of them (a little over a Tbs for each ball).
Once you have formed a ball dip it into the olive oil then place on a baking sheet (oil side up so that it drips down).
Cook the rice balls in a preheated over at 400 degrees and back for 20 minutes or until golden brown.
Serving Size: Makes 24 balls. 1 serving = 4 balls
Number of Servings: 6
Recipe submitted by SparkPeople user JUVE1986.
Nutritional Info Amount Per Serving
- Calories: 227.3
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 314.7 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.2 g
- Protein: 5.7 g
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