Brown rice balls

These work really well if you are struggling for ideas for a lunch box, or go really well as a side dish.  If you have any leftover rice, this is the perfect recipe... This recipe makes about 24 balls.

Ingredients

250g brown rice
1 small butternut squash
2 TBS olive oil
2 tsp paprika
2 tsp cumin
100g sunflower seeds
2 TBS coconut oil (or use butter if you aren't vegan)
Salt & pepper to taste  
 

Method

Turn on the oven to 180 degrees. Put 250g of brown rice onto boil. Roughly chop the butternut squash and place in an oven dish. Sprinkle over the paprika and then pour over the olive oil and mix it all together so that all the butternut squash is nicely coated.  Roast in the oven for about 40 minutes until the butternut squash is soft.

Once the rice and butternut squash are both cooked, allow to cool for a few minutes.  Then put all the ingredients - the rice, butternut squash, cumin, sunflower seeds, coconut oil, salt & pepper - into a food processor and blend until all the ingredients are well mixed.

Roll into balls (as shown in the picture) and place on a baking tray.  Lower the oven temperature down to 160 degrees and cook for about 15 minutes until the outside of the balls is slightly hard.  Take out, cool and then serve.