Cheesy Bean & Rice Bites With Pumpkin-Sage Sauce

In the spirit of health decisions, I tried this recipe and really enjoyed it!  Most of the ingredients were in my pantry but it came out tasting more exotic than staples usually do. It isn't hard, but it does require some prep time.  I've included the original version below, and my minor modifications.


1 Cup cannellini beans, rinsed and drained
1/2 Cup of Chopped Onion
¼ cup finely chopped walnuts, toasted
2 Cups hot cooked brown rice
2 cloves garlic, minced
1 ¼ cups shredded Parmesan Cheese
12 can organic pumpkin
2 Tablespoons snipped fresh sage ( I used 4 tablespoons)
1 1/3 Cups low-sodium vegetable broth (I used chicken broth)
1 Egg (I used 2 Eggs)
¼ Teaspoon salt
¼ teaspoon ground black pepper

Coarsely chopped walnuts, toasted (optional)
¾ Panko
Fresh sage leaves (optional)


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.


1 comment:

  1. Yum! You had me at cheesy bean and rice balls but SAGE PUMPKIN SAUCE?! Wow! That sounds incredible!


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