Rice & Lentil "Meat"balls

Time for another recipe!

Here's a classic recipe shared with my family by our nutritionist when I went vegetarian nearly nine years ago.  These "meat"balls can be served like any other more traditional meatball: with gravy, tomato sauce, as an item to dip or already mixed in.  I served them at a Hanukkah party I hosted as a great source of protein for our vegan meal.

Ingredients

1/2 c brown rice
1/2 c lentils (green, brown, black, or crimson, but NOT red)
1/2 c whole wheat flour (can substitute GF flour, no prob!)
3/4 c baking powder
1/2 tsp sea salt
1 tsp Italian herb seasoning blend
1/4 tsp garlic granules
1 tsp cumin
black pepper to taste

Instructions

Place rice and lentils in saucepan with 2 cups of water. Bring to a boil, lower heat, and cover.  Cook on low for 30-40 minutes, until rice and lentils are soft. Remove from heat, drain through a fine mesh sieve, remove any excess water.

Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silicone mat and spray with nonstick spray.

When the rice and lentils are cool enough to touch, place them in a mixing bowl and add the spices, salt and pepper to taste. Mix well. Use a tablespoon or 1-oz cookie scoop to scoop out mixture and form into balls. Place the balls on the baking sheet. If not baking right away, cover and refrigerate until you're ready to.

When ready to bake, drizzle a little olive oil on each ball, bake, turning occasionally, until browned and crispy, about 30-35 minutes. Remove from oven and enjoy!