Lentil-Rice Balls (Vegan)

By devogirl

If you cook up these savory Lentil-Rice Balls to serve with pasta and tomato sauce for dinner, the leftovers will make a fine, quickly assembled lunch the next day.
Makes 22 balls, 5 servings

Ingredients

• 1/2 c brown rice
• 1/2 c lentils (green, brown, black or crimson, NOT red)
• 1/2 c whole wheat flour
• 3/4 tsp baking powder
• 1/2 tsp salt (or to taste)
• 1 tsp Italian herb seasoning blend
• 1/4 tsp garlic granules
• 1 tsp cumin
• pepper

Details

Servings 5
Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

1. Place rice and lentils in saucepan with 2 cups of water. Bring to a boil, lower heat, cover. Cook on low for 30-40 minutes, until rice and lentils are soft. Remove from heat, drain through fine mesh sieve, remove any excess water.

2. Preheat oven to 350. Line baking sheet with parchment paper and spray with nonstick pray.

3. When the rice and lentils are cool enough to touch, place them in a mixing bowl and add the spices, salt and pepper to taste. Mix well. Use a tbs. or 1-oz cookie scoop to scoop out a heaping tbs of the mixture. Shape into tight balls. Place on baking sheet.

4. If not baking right away, cover with plastic wrap and refrigerate.

5. When ready to bake, drizzle a little olive oil on each ball, bake, turning occasionally, until browned and crispy, 30-35 minutes. Serve with pasta-or not-and lots of tomato sauce.