Brown rice balls with fennel and goat cheese

Brown rice balls with fennel and goat cheese

6 c vegetable stock

2 tbsp coconut oil

2 garlic cloves, minced

1 med white or yellow onion, finely chopped

1 large fennel bulb, finely chopped

1 tbsp balsamic vinegar

5-7 tbsp  Bragg’s Liquid Amino (let your taste buds guide you)

3 c brown rice

2 8oz packages of crumbled goat cheese

½ c scallions, snipped

1 egg, lightly beaten

1 c sun-dried tomatoes

1 c goat cheese

½ c frozen peas, thawed

1 cup spelt flour

2 tbsp amaranth flour

3 tsp Italian seasoning

Ground pepper

3 extra eggs, lightly beaten

Peanut oil for deep-frying

  1. Pour the stock into a large pan and bring to a boil.  Reduce heat to a low simmer, cover, and leave to the side.
  2. Heat the coconut oil in a large wok and cook the garlic and onion over medium heat until just softened.  Add the fennel and cook for about 10 minutes until it starts to brown.  Add the vinegar and Braggs Liquid Amino and toss mixture until evenly coated.  Stir in the uncooked rice, and add ½ cup of the vegetable stock.  Stir.  Add more stock over a 20-25 minute period, in ½ cup increments as needed, until completely absorbed and rice is tender.
  3. Remove rice from heat and add 1 package of goat cheese, chives, egg, and sun-dried tomatoes.  Toss until ingredients are evenly distributed.  Cover and cool.
  4. Place the peas and the 3 lightly-beaten eggs into separate small bowls.  In a third larger bowl, mix the spelt flour, amaranth flour,  Italian seasoning and ground pepper together.  Using your hands, shape the rice into large balls.  Using the back of your knuckle or a round object about the same size, make a hole in the center of the rice ball.  Place 5-6 green peas, along with 1 tsp of goat cheese, into the hole and then squeeze the hole shut.
  5. Roll rice ball in the eggs, then mash together once more.  Roll in the spelt flour mixture until covered completely with flour.
  6. Place rice ball into pre-heated peanut oil (350 degrees).  (Using an electric fondue pot is an excellent way of handling this part of the recipe!)  Deep-fry for about 2 minutes, or just when the flour starts to look golden brown.  Remember that the ball will continue to cook for several minutes after it is removed from the heat.
  7. Remove ball and let cool slightly before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s