Ingredients
1 Cup cannellini beans, rinsed and drained
1/2 Cup of Chopped Onion
|
¼ cup finely chopped walnuts,
toasted
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2 Cups hot cooked brown rice
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2 cloves garlic, minced
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1 ¼ cups shredded Parmesan
Cheese
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12 can organic pumpkin
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2 Tablespoons snipped fresh
sage ( I used 4 tablespoons)
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1 1/3 Cups low-sodium
vegetable broth (I used chicken broth)
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1 Egg (I used 2 Eggs)
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¼ Teaspoon salt
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¼ teaspoon ground black pepper
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Coarsely chopped walnuts,
toasted (optional)
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¾ Panko
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Fresh sage leaves (optional)
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Steps
In a large bowl mash beans with a potato
masher until coarsely mashed. Stir in rice and Parmesan
cheese. Stir in egg, 2 tablespoon of the snipped sage, and
pepper. Cover and chill for 1 hour.
Preheat Oven to 450. Line a cookie
sheet with parchment paper. Mix crushed walnuts and panko. Using
moist hands, shape rice mixture into balls (18
ish). Gentle roll balls in panko mixture to coat. Arrange rice balls in the prepared baking pan
and spray with a light coat of cooking spray. Bake for 15-20
minutes, or until light brown.
While the rice balls are cooking, heat 1
teaspoon of EVOO in a saucepan over medium heat. Add onion and
garlic; cook for 5 minutes or until tender. Stir in pumpkin, broth
salt, and the remaining 2 tablespoon snipped sage. Cook and stir
over medium heat just until bubbly.
To serve, add sauce to deep bowl, add three
rice balls, and sprinkle with additional walnuts and sage leaves.
Enjoy!
Yum! You had me at cheesy bean and rice balls but SAGE PUMPKIN SAUCE?! Wow! That sounds incredible!
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