Adzuki, Sesame Rice Balls with Kale and Shitake Mushrooms (makes 6)

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Adzuki, Sesame Rice Balls with Kale and Shitake Mushrooms
Make the beans in advance and have them on hand for this and other dishes. The rice/bean mixture is savory and the sesame seeds add crunch and visual interest, while the kale and mushrooms are a great visual and nutritional balance. Serve this oil free dinner with Tamari Sauce and Pickled Ginger. ~ Glyn and Will

Ingredients
3/4 cup white rice uncooked
1 1/2 cups water
1/4 tsp salt
1 cup cooked adzuki beans
1/4 cup nutritional yeast
1/4 tsp garlic powder
1/2 tsp ground ginger 1 tbsp. tamari
1 tsp. molasses
1 scallions, sliced thin crosswise
1/2 cup sesame seeds (mixture of black and white)
12 cups kale, trimmed and sliced
4 oz mushrooms sliced (shitake if possible)

 

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Procedure
1 Cook the rice and set aside to cool while you prepare the beans.
2 Add the garlic, ginger, salt, tamari, molasses and green onion to the beans.
3 Combine the beans and rice and stir in the nutritional yeast.
4 Form the mixture into six tennis ball sized rounds.
5 Roll each ball in the sesame seeds to cover.
6 Bake at 400 for 30 minutes to heat through and to crisp the sesame seeds
7 While the rice balls cook, prepare the kale and mushrooms.
8 Cook the kale and mushrooms together in 1-2 cups of water or vegetable broth.
9 Cook until most of the water evaporates.
10 Serve the rice balls on top of the kale and mushrooms.
11 Accompany with pickled ginger and additional tamari sauce.

Servings: 6
Degree of Difficulty: Moderately difficult
Oven Temperature: 400°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/6 of a recipe (10.5 ounces).
Recipe Type
Grains, Main Dish, Vegan

Nutrition Adzuki Rice Balls with Kale and Mushrooms

This entry was posted by Glyn Ruppe-Melnyk.

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