Although these little rice packets are delicate, they do hold together for finger food platters. I like them best as an appetizer served with a punchy salsa or with Herbed Tomato-Leek Sauce for a side dish. MAKES 1 DOZEN RISSOLES
• 1 tablespoon ground flaxseeds
• 3 tablespoons water or tomato juice
• 1 cup cooked brown rice
• 1/2 cup finely chopped Brazil nuts
• 2 tablespoons chopped fresh tarragon
• Freshly ground sea salt and pepper
• 1 cup fresh breadcrumbs
1. In a bowl, combine flaxseeds and water. Let stand for 10 minutes or until it becomes gelatinous.
2. Meanwhile, in a separate bowl, combine brown rice, Brazil nuts and tarragon. Season to taste with salt and pepper. Stir in flaxseed mixture. Using 2 spoons, press the mixture into small “eggs.” Roll the rissoles in breadcrumbs to coat and arrange on a baking sheet. Cover tightly and refrigerate overnight.
3. Preheat oven to 375 degrees. Bring rissoles to room temperature and bake for 15 minutes, or until lightly browned. Serve hot or at room temperature.
Author of 12 cookbooks including her latest, Everyday Flexitarian (Whitecap Books, 2011), Pat Crocker is a culinary herbalist and green cook.
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