Brown rice and nut balls
Brown rice and nut balls
Ingredients
- 1 cup uncooked/raw brown rice
- 1 cup salt reduced chicken or vegetable stock
- 1 cup water
- 2 tbsp wholemeal plain flour
- 1 egg, lightly beaten
- 50g reduced fat tasty cheese, chopped finely
- 2 tbsp roughly chopped toasted pine nuts
- 1 tsp chopped chives
- 1 tbsp chopped basil
- 1 tbsp chopped flat leaf parsley
- ¼ cup almonds
- ¼ cup cashews
- ¼ cup pecans
Method
- Preheat oven to 175°C.
- Cook the rice in stock and water according to packet instructions and then cool completely and mix with flour and egg.
- Combine cheese, pine nuts and herbs.
- Blend together the remaining nuts until finely processed.
- Form the cooked rice mixture into 8 balls, enclosing a little pine nut filling in each. Roll balls in mixed nut meal. Refrigerate for 20 minutes.
- Place the balls on a baking tray lined with baking paper and bake until golden. Allow to cool slightly before serving.
Tips
Nutritional analysis is per 240g serve, and assumes all crushed nuts are used in coating.| Nutrients per serve | |
| Energy | 1980 kj |
| Protein | 14 g |
| Fat | 25 g |
| Saturated fat | 4 g |
| Carbohydrate | 45 g |
| Sugars | 3 g |
| Dietary fibre | 5 g |
| Sodium | 250 mg |
For information purposes only. ©2025 Nuts for Life