Sesame Almond Brown Rice Balls
Sesame Almond Brown Rice Balls
Because brown rice has all the stuff that can go rancid still intact - bran/germ, if you can find organic rice labeled “new crop”, go with that. And, in case you want to make a larger pot of rice, use ~1 1/2 cups / 360 ml water for each cup of rice - perhaps a splash more.
2 cups / 14 oz / 400 g brown sushi rice (stubby, short grains)
3 cups / 710 ml water
1/2 teaspoon fine grain sea salt
1/4 cup / 1.5 oz / 45 g sesame seeds (white/black mix)
3 tablespoons toasted almond slices/slivers, chopped
1/4 cup / 4 tablespoons minced green onions
Optional: things to tuck in the middle: avocado cubes (toss in lemon juice first), tofu, etc.
In a colander or fine-mesh strainer, rinse the rice briefly and drain. If you have time to soak the rice for an hour or two, do it. If not, just proceed. Bring the rice to a boil over medium-high heat in your thickest-bottomed pot. Dial the heat back so the water is just simmering actively - low-med. Cover with tight fitting lid, and try not to peek too often.
Cook the rice until the water has been absorbed and the grains are cooked through, usually about an hour, less if you’ve soaked the rice.If the grains have cooked but there’s still water to be absorbed, dial the heat up to medium-high until the pan dries out, being careful not to scorch the rice at the bottom. Remove the rice from heat and let rest, covered, for at least 15 minutes, preferably a bit longer. Fluff with a fork, then gradually add and incorporate the sesame seeds, almonds, and green onions. At this point, taste, and adjust the seasoning, adding more salt if needed. I let the rice cool quite a bit before shaping.
To form the rice balls, line a small cup with plastic wrap, sprinkle the plastic wrap with a dab of water, then fill the cup 2/3 full with rice mixture. No need to pack it down. You can tuck something in the center at this point if you like. Gather the plastic wrap like you would a ponytail, and twist at the base of the rice. Make sure there is no air trapped, and use your opposite palm to shape into a ball (see photo up above). Carefully remove plastic wrap and set the rice ball in a parchment lined container or on a plate. Repeat with the remaining rice.
A couple tips: If your fingers get sticky, dab with water. And if you run out of steam making rice balls, just cook up a couple eggs into a thin omelette, cut into shreds, and toss with the rice - makes for one of my favorite quick lunches.
Makes about 2 dozen small rice balls.
Prep time: 20 min - Cook time: 60 min
MIght be a good treat to pack into a kid’s lunch box; I could eat these almost anytime. I might add a little rice vinegar or add a soy sauce glaze. I love the idea of avocado (or a chunk of blood orange?) tucked inside. (source: 101 Cookbooks where every post is awesome.)
(thanks/via: 101 Cookbooks)
Lime, Grapefruit and Ginger Juice from 101 Cookbooks
Ginger wakes up almost anything.
This juice is quite strong - but invigorating! You can make it more/less sweet, to your tastes. And you can mix it with more/less water sparkling water, also to taste. You can also double the recipe if you need to use up more citrus. The juice freezes well in baggies or ice cube trays. I typically use ruby red grapefruits here.
3 tablespoons natural cane sugar
2 tablespoons ginger, peeled then grated
1 cup / 240 ml water
very scant 1/2 cup / 95 ml fresh lime juice - 2 juicy limes
1 1/3 cups / 310 ml fresh grapefruit juice - 2 juicy grapefruits
In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool. Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in. Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water. Makes about 2 cups / 1 pint. Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
Ivory Lentil Salad from Cannelle et Vanille
Ivory Lentil Salad from Cannelle et Vanille:
What a well-photographed food blog! I’m trying to eat more vegetarian meals; this sounds simple and delicious. I might julienne the radishes too and add some green onions.
1 cup ivory lentils, rinsed
3 cups cold water
1 tsp salt
1/2 cup radishes, thinly sliced
2 carrots, peeled and julienned
2 cups watercress, washed
2 Tbs olive oil
2 cloves of garlic, thinly sliced
1 tsp chili flakes
1 Tbs apple cider vinegar
1 tsp salt
1/2 tsp black pepper
In a medium saucepan, combine the lentils, water and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes. Drain and cool an additional 5 minutes. Toss the lentils, radishes, carrots and watercress. To prepare the vinaigrette, heat the olive oil in a small saute pan. Add the garlic and chili flakes. Cook for 2 minutes or until it starts to get a bit of color. Do not burn the garlic. Add the vinegar. It will splatter so stand back. Turn the heat off and swirl the vinegar into the oil. Pour over the salad. Season wih salt and pepper. Toss and serve.