BAKED MUSHROOM-SESAME RICE BALLS
Provided by Mark Bittman
Categories Appetizer Vegetarian Party Brown Rice Seed Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1/2 inches. Bring to a boil, then adjust the heat so the mixture bubbles gently.
- 2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.
- 3. Meanwhile, put the oil in a large skillet over medium-high heat. When it's hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until dry, lightly browned, and almost crisp, 10 to 15 minutes. When the rice is starchy and very thick, stir in the mushrooms, transfer to a bowl, and let cool in the fridge, at least 45 minutes and up to 24 hours.
- 4. When you are ready to bake the rice balls, heat the oven to 375°F and grease two large baking sheets. Pour the sesame seeds into a shallow bowl. Roll the rice mixture into 1 1/2-inch balls, dip each ball into the sesame seeds to coat it completely, and put the balls 2 inches apart on the prepared pans. Bake the rice balls, turning them as needed, until crisp and golden, 25 to 30 minutes. Serve immediately, passing soy sauce at the table.
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Laboskie
[email protected]Yum!
Sohaib khan Sohaib khan
[email protected]Will definitely make again!
meraj mia
[email protected]Great recipe!
Tiger Heart
[email protected]These rice balls were a bit too oily for my liking.
Naman Shiwakoti
[email protected]I had a hard time getting the rice balls to hold together. I think I might have used too much water.
Alonzo Mosesjr
[email protected]These rice balls were a little bland for my taste. I think I'll add some more seasoning next time.
Black Shadow
[email protected]I wasn't sure how these rice balls would turn out, but I was pleasantly surprised. They were really good!
Kaaku Ramsey
[email protected]These rice balls were really easy to make. I was able to get them on the table in under 30 minutes.
Joseph Sharphill
[email protected]I loved the texture of these rice balls. They were crispy on the outside and soft and chewy on the inside.
Talha Farooq
[email protected]These rice balls were delicious! The mushroom and sesame flavors were a great combination.
Kamal Islam
[email protected]I've made these rice balls a few times now and they're always a crowd-pleaser. They're the perfect appetizer or snack.
Toy collecting then and now! plus comics and more
[email protected]These baked mushroom sesame rice balls were a hit at my dinner party! They were so easy to make and everyone loved them.