Description
No-bake, No-fry Slow-cooked Brown Rice Balls.
Ingredients
Units
Scale
For the rice
- 3/4 cup (180 ml) brown rice
- 1/2 cup (120 ml) chickpeas, boiled
- 1 small potato, cut into cubes
- 1/2 onion, diced
- 1/2 cup (120 ml) cherry tomatoes, halved
- 1/2 cup (120 ml) grated carrots
- 1 cup (240 ml) baby spinach leaves
- 1 clove of garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp cumin seeds
- 1 tbsp (15 ml) coriander powder
- 1 tsp paprika
- 1 tsp amchoor (dry mango) powder
- 1/2 tsp garam masala
- 2 cloves, crushed
- 1 bay leaf
- 1 green cardamom
- 2 tbsp (30 ml) olive oil
- Salt & pepper
For coating (optional)
- 1 cup (240 ml) puffed rice or rice crackers, crushed
Instructions
- Heat oil in a deep pan and add the cardamom, cloves, bay leaf, garlic, ginger, onions and cumin seeds and cook till onion turns transparent.
- Add the brown rice and stir till well so that all the grains of rice are coated with oil.
- Add the remaining ingredients, except the amchoor and spinach leaves, along with 3 cups of water.
- Cover and cook on low-medium flame for 40-45 minutes, till the rice is really soft and all the liquid has been absorbed. Add more water in case the rice is not cooked or if required.
- Add the spinach leaves and amchoor and cook for a few minutes on high flame till the spinach just wilts.
- Remove from heat and discard the bay leaf, cardamom and pieces of cloves (if you can find them!) Keep aside to cool. (You’ll be amazed how flavorful the rice is since it cooked in the fresh vegetable broth.)
- Put a tsp of the rice in your palms and roll into small balls. Coat with the crushed rice puffs (optional) and serve immediately.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 310