Ingredients
- 1/4 cup brown rice, soaked
- 1 brown onion, peeled and halved
- 2 cloves garlic
- 3cm cube ginger, peeled
- 1 red chilli
- 1 tablespoon coconut oil
- 1 zucchini, quartered
- 1 can organic chickpeas
- 1/2 sweet potato, roasted
- 1/4 teaspoon paprika
- 1 tablespoon miso paste
- 3 tablespoons tamari, (gluten free soy)
- 2 tablespoons sesame seeds, + extra for rolling
- 2 tablespoons Coconut Flour
- 1/4 bunch coriander
- salt & pepper, to taste
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add 1L of water into thermomix bowl. Drain and rinse rice in simmering basket, and insert into bowl
Steam for 30-40 minutes, speed 3 on Varoma. (or until cooked)
Remove, set aside, and rinse out bowl.
Preheat oven to 200 degrees.
Add onion, garlic, ginger and chilli to bowl, and chop for 3 seconds on speed 5.
Add oil and saute for 3 minutes, reverse, speed 2 on 90 degrees.
Add zucchini, herbs and chickpeas and process on speed 5, for 5-10 seconds.
Place all remaining ingredients (except brown rice) into bowl and combine on speed 5, for 5-10 seconds.
Add brown rice and combine on
"Counter-clockwise operation" , speed 4 for 5-10 seconds.Line a baking tray with baking paper and roll mixture into 10 even balls, rolling in sesame seeds before placing on baking tray.
Bake for 30-40 minutes or until dark brown on the outside.
Brown Rice
Mixture
Tip
Feel free to play with the herbs and spices. Another good combination is cumin, paprika, and fresh coriander.
Sweet potato can be replaced with pumpkin.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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