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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.
Course
Side Dish
Cuisine
Chinese
Prep Time
20
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
257
kcal
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.
Nutrition
Calories:
257
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Sodium:
289
mg
|
Potassium:
183
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin C:
0.3
mg
|
Calcium:
87
mg
|
Iron:
1.7
mg