Recipes.

Pumpkin Chestnut Brown Rice Balls

By Holly Davis


I Quit Sugar - pumpkin chestnut and almond brown rice balls
Photo by: Ben Dearnley
  • 12 servings
  • Prep - 45 mins
    Cooking - 45 mins
  • Total - 1 hour 30 mins
I Quit Sugar - pumpkin chestnut and almond brown rice balls
Photo by: Ben Dearnley

This particular combination of flavours and textures are a match made in heaven. Perfect fare for autumn lunchboxes, these also make excellent canapés.  

Servings: 12
Preparation: 45 mins
Cooking: 45 mins

Ingredients

  • 220 g short-grain brown rice.
  • 500 ml water.
  • 1 large pinch sea salt.
  • 120 g pumpkin, diced into 3cm chunks.
  • 12 large freshly peeled chestnuts, cut into chunks (or use vacuum-packed peeled chestnuts).
  • 80 g dry-roasted almonds, roughly chopped.

Directions

1. Wash the rice very well in cold water and drain. Take a saucepan with a tight-fitting lid then add the rice, water, sea salt, pumpkin and chestnut. Put on the lid, place over high heat and bring to a rolling boil (don’t be tempted to take the lid off during the cooking and standing time).

2. Reduce the heat to very low and cook for 45 minutes. After that time, turn off the heat and leave to stand for 10 minutes. Use a wooden rice paddle or large spatula to gently combine the rice, pumpkin and chestnuts then tip into a large, shallow bowl or tray and allow the rice to cool until you can easily handle it.

3. Scatter the almonds on a plate. Using slightly damp hands, carefully divide the rice mixture into 12 and roll into balls. Roll each in the chopped almonds, coating well all over. Cool a little and eat as is, or serve at room temperature. Serve with the dressing below.


Note

Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45). Photography by Ben Dearnley.

I Quit Sugar - Ferment - Holly Davis

This particular combination of flavours and textures are a match made in heaven. Perfect fare for autumn lunchboxes, these also make excellent canapés.

Ingredients

  • 220 g short-grain brown rice.
  • 500 ml water.
  • 1 large pinch sea salt.
  • 120 g pumpkin, diced into 3cm chunks.
  • 12 large freshly peeled chestnuts, cut into chunks (or use vacuum-packed peeled chestnuts).
  • 80 g dry-roasted almonds, roughly chopped.

Directions

1. Wash the rice very well in cold water and drain. Take a saucepan with a tight-fitting lid then add the rice, water, sea salt, pumpkin and chestnut. Put on the lid, place over high heat and bring to a rolling boil (don’t be tempted to take the lid off during the cooking and standing time).

2. Reduce the heat to very low and cook for 45 minutes. After that time, turn off the heat and leave to stand for 10 minutes. Use a wooden rice paddle or large spatula to gently combine the rice, pumpkin and chestnuts then tip into a large, shallow bowl or tray and allow the rice to cool until you can easily handle it.

3. Scatter the almonds on a plate. Using slightly damp hands, carefully divide the rice mixture into 12 and roll into balls. Roll each in the chopped almonds, coating well all over. Cool a little and eat as is, or serve at room temperature. Serve with the dressing below.

Note

Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45). Photography by Ben Dearnley.

I Quit Sugar - Ferment - Holly Davis

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