Brown Rice Risotto Balls (GF)

prep: 10 min    makes: approx 70 balls

6 cups water

1 ¼ cups brown rice

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoon Massell stockpowder (chicken-style)

¼ cup savoury yeast flakes

1 tablespoon lemon juice

1 ½ cups jasmine rice

Note: sundried tomato pieces can be placed into balls as another option. Also to make the balls curry flavoured simply add ½ teaspoon ground cumin seeds,  ½ teaspoon ground coriander seeds, ¼ teaspoon ground turmeric, ¼ teaspoon ground cardamom and ground cayenne pepper (optional).

Place all ingredients (except jasmine rice) in large saucepan and simmer with lid on for 25 minutes. Add jasmine rice and continue to simmer with lid on for another 30 minutes until all moisture is absorbed. Mixture needs to be very thick and sticky (you will need to turn heat down as moisture starts to be absorbed and stir regularly). Take off heat, let sit for 20-30 minutes to cool. With wet hands, form into balls and lightly fry. This recipe can also be made into a slice by spooning mixture into a large greased lasagne dish. Let sit for 45 minutes before cutting and serving.

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Matthew 18:11