Name: Leftover Rice Balls with Corn and Cilantro Pesto
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups brown rice (cooked and refrigerated overnight or at least two hours); 1/2 cup corn kernels; 1/4 cup cilantro pesto; 1/4 teaspoon salt; 2 Tablespoons sesame seeds; 2 Tablespoon chia seeds

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Leftover Rice Balls are glued together with cilantro pesto, dotted with fresh corn, and rolled in a sesame and chia seed mixture. A fun way to enjoy this healthy, vegan side dish.

In fact, I highly recommend day-old rice for this recipe. It's a great way to reinvent last night's side dish. Make a big batch of brown rice at the beginning of the week. Serve it as a side one day, make rice bowls for lunch, and serve these vegan rice balls the next day.

Pardon my excitement. It's no-bake, except for the fresh corn kernels. Microwave one stalk of corn right in the husk and then slice off the kernels. Other vegetables, such as chopped carrots or peppers, would work too. Use about a half cup.

Bowl of Brown Rice mixed with Cilantro Pesto

You may recognize this rice mixture. After I made cilantro pesto with chickpeas, I mixed it with some leftover brown rice and fresh corn kernels. My crew was a bit underwhelmed...until I changed the shape. There's something to be said about the presentation!

Are you wondering how I packed these gorgeous rice balls so nice and tight?

Leftover Rice Balls in a plastic that has been squeezed to make tight, round shape.

Place about 1 Tablespoon of the rice mixture onto a sheet of plastic wrap. Twist the top to compact the rice and then unwrap it. That's it. Reuse the plastic wrap to make more rice balls. Keep a bowl of water handy to dip your fingertips in.

Roll the rice balls in a mixture of sesame and chia seeds. Yep, another great way to sneak chia seeds into your diet.

Chopsticks are optional. 🙂

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Leftover Rice Balls with Corn and Cilantro Pesto

Leftover Rice Balls with corn and cilantro pesto are rolled in a sesame and chia seed mixture. A fun way to enjoy this vegan side dish.

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Course: Side Dish

Cuisine: Chinese

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: servings

Calories: 257kcal

Author: Marjory Pilley

Ingredients

▢ 2 cups brown rice cooked and refrigerated overnight or at least two hours
▢ ½ cup corn kernels
▢ ¼ cup cilantro pesto
▢ ¼ teaspoon salt
▢ 2 Tablespoons sesame seeds
▢ 2 Tablespoon chia seeds

Instructions

Mix all of the ingredients together in a bowl, except for the sesame and chia seeds,
Mix sesame and chia seeds together in a shallow dish.
Shape about 1 Tablespoon of rice mixture into a ball.
To tightly compact the rice ball, place it in the center of a piece of plastic wrap, and then twist to tighten. (See picture in the post)
Roll rice ball in seed mixture.
Keep rice balls refrigerated until ready to serve.

Notes

Compacted rice balls will still be quite delicate. Add a few drops of water or additional pesto if the rice mixture does not seem sticky enough.

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Leftover Rice Balls with Corn and Cilantro Pesto

Leftover Rice Balls with Corn and Cilantro Pesto

Ingredients

Instructions

Notes

Nutrition

More Side Dish Recipes

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Leftover Rice Balls with Corn and Cilantro Pesto

Ingredients

Instructions

Notes

Nutrition

More Side Dish Recipes

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