Brown rice energy balls

vegan | prep + cook time 1 hour + refrigeration | makes 12

Turn these energy balls into lunch, by stuffing them into a pita bread or wrap along with salad ingredients and a little dressing made from Greek yogurt, a couple of teaspoons of tahini, and lemon juice.

1 cup medium-grain brown rice

2¹⁄₂ cups vegetable stock

2 tbsp tahini

1 tbsp tamari

1 tbsp apple cider vinegar

2 tbsp chia seeds

2 green onions, finely chopped

2 tsp finely grated fresh ginger

salt and freshly ground black pepper

2 tbsp black sesame seeds

2 tbsp white sesame seeds

1 Rinse the rice under running water until the water runs clear. Place the rice in a medium saucepan with the stock; bring to a boil. Reduce the heat to low; cook, covered, for 40 minutes or until the stock is almost absorbed and the rice is tender. Remove from the heat; stand, covered, for 5 minutes.

2 Transfer the hot rice to a medium bowl; immediately stir in the tahini, tamari, vinegar, chia seeds, green onion, and ginger. Season with salt and pepper to taste. Stand for 5 minutes or until cool enough to handle.

3 Roll 2 tablespoons of the mixture into balls; roll in the combined sesame seeds. Place the balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes before eating.

tip

Ingredients containing rice should always be kept refrigerated and never left at room temperature, otherwise food poisoning can occur. Rice balls will keep refrigerated for up to five days.

Brown rice energy balls