Lentil-Rice Balls

In case you haven't noticed, my family doesn't eat a lot of meat. We're not totally vegetarian since we do eat meat occasionally. I like to refer to our diet as "plant-based". The majority of our diet comes from vegetables including beans and lentils, fruits, and grains. We love eating this way. It fits our lifestyle perfectly and keeps us healthy. In my cooking I have tried to adapt many of our "old favorites" into healthier versions. I just ran across a recipe for "meat"-balls and they are sooo good! They are made with brown rice and lentils. Plain and simple. Nothing weird or unheard of. Even if you're not vegetarian you can eat these. Maybe you just want to add more fiber to your diet or maybe you need a recipe to use lentils in or maybe you'd like a nice high protein dish that costs only a dollar (or less) to make...give these a try. Serve them plain or with pasta and tomato sauce. In the "meat"balls pictured I added 1/2 cup finely diced onion. I browned my "meat"balls on the stove in some olive oil and then turned them into one of our favorites...bar-b-que porcupine meatballs. I served them with Buttered Lime Asparagus and some Quinoa. The possibilities are limitless!  Another great thing about these meatballs?  You can sample them before you cook them!  And they're pretty darn tasty "raw". :)

Lentil-Rice Balls

1/2 cup brown rice, uncooked
1/2 cup uncooked lentils, rinsed and sorted to make sure there aren't any stones
1/2 cup whole wheat flour
3/4 tsp. baking powder
1/2 tsp. salt (or to taste)
1 tsp. Italian herb seasoning blend
1/4 tsp. garlic granules
1 tsp. cumin
Freshly ground black pepper
1/2 cup onion, finely diced (optional)

Place the rice and lentils in a small saucepan and add 2 cups of water. Bring to a boil, lower the heat, and cover with a lid. Cook on low for 40 minutes, until rice and lentils are soft. Remove from heat and drain thoroughly to remove any excess water.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and/or spray with nonstick spray and set aside.

When the rice and lentils are cool enough to touch, place them in a mixing bowl and add the flour, baking powder, salt, Italian seasoning, garlic, cumin, onions (if using), and pepper to taste. Mix well. Use a 1-ounce cookie scoop or a tablespoon to scoop out about 1 heaping tablespoon of the lentil mixture. Use your hands to squeeze and shape the mixture into tight balls about the size of a walnut. Place the balls on the prepared baking sheet.

If not baking right away, cover baking sheet with balls with plastic wrap and refrigerate for several hours or overnight.

Drizzle a tiny bit of olive oil on top of each ball. Bake them in the oven, turning the balls occasionally, until browned and crispy on the outside, about 30-35 minutes. Serve as desired.


**Optional cooking method: After forming balls, I often just saute in a large skillet with olive oil. On medium heat, turn occasionally to brown each side. When browned and heated through, add sauce or serve plain.

Bar-b-que Tomato Sauce:
1 (8 oz.) can tomato sauce
1/2 cup bar-b-que sauce

Mix together and pour over browned "meat"balls. Simmer for 10 minutes.