3 cups Water
1 1/2 cups Sweet brown rice, uncooked
1 pinch Sea salt
3/4 cup Raisins
3/4 teaspoon Cinnamon
2 1/2 cups Shelled walnuts | | ’’’ūring water to boil in a 2-quart
saucepan. Add rice and salt, cover and reduce heat to
medium. Cook for one hour. (Check to see if more water
must be added to prevent sticking.) Remove from heat
and let cool for 5 minutes.
Preheat oven to 350 degrees F.
Mix half the raisins and half the cinnamon into half
of the rice and process mixture thoroughly through a
grain mill. (If you do not have a grain mill, use a
Champion Juicer with a grinder attachment or pound
mixture into a paste in a wooden bowl.) Repeat with
remaining rice, raisins and cinnamon.
Place walnuts on a baking sheet and roast in oven and
let cool. Coarsely grind or finely chop walnuts.
Measure rice ito 2 1/2 tablespoon portions. Moisten
hands and shape dumplings.
Roll each dumpling in walnuts to coat. Serve
immediately.
Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g
carb, 21 g fat, 0 mg chol, 36 mg calcium
HINTS: To speed up cooking process, place rice in a
pressure cooker with 2 1/4 cups of water and cook for
40 to 45 minutes. Remove from heat and let cool until
pressure goes down.
Dumplings can be stored in the refrigerator for
several days. Reheat in oven when ready to serve.
* Source: Chef Ron Pickarski, Vegetarian Gourmet
(Autumn 1993) |
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