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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Shobi Vinothkumar
[email protected]These rice balls are so addictive! I can't stop eating them.
Shenqueng Musiq
[email protected]I love how versatile this recipe is. You can add different vegetables, herbs, or spices to create your own unique flavor combinations.
Koshar Khalid
[email protected]These rice balls are the perfect appetizer or snack. They're easy to make and always a crowd-pleaser.
AB CHOWDHURY
[email protected]I'm allergic to sesame, so I substituted sunflower seeds. They turned out great!
jennielisa xtopher
[email protected]I'm not sure what I did wrong, but my rice balls turned out really mushy. Maybe I added too much water?
Nasrat Ansari
[email protected]This recipe was a disappointment. The rice balls were too dry and the mushrooms were bland.
Fox 8
[email protected]I've been making this recipe for years and it's always a hit. My friends and family love it!
Asd Asd
[email protected]These look amazing! I'm definitely going to try this recipe.
Hemu Rai
[email protected]I'm not a big fan of mushrooms, but these rice balls were surprisingly delicious. The sesame flavor really shines through.
Ayub Khan
[email protected]These were so good! I made them for a party and they were gone in minutes.
VENOM OP
[email protected]This recipe is a lifesaver! I'm always short on time during the week, and these rice balls are a quick and easy meal that my whole family loves.
sarbesh chaudhary
[email protected]I'm always looking for new ways to cook with mushrooms. This recipe sounds like a great way to add some variety to my meals.
Rose Gaines
[email protected]These look delicious! Can't wait to try them.
Gazi Lumani
[email protected]Not a fan. The flavors were bland and the rice balls were too mushy for my taste.
Wolf Paq
[email protected]I tried this recipe and I absolutely loved it! The combination of mushrooms and sesame is genius, and the rice balls are crispy on the outside and tender on the inside. Definitely a keeper!
Crystal Rigsby
[email protected]Just made these and they were a hit with my family! The mushrooms and sesame added a delicious flavor to the rice balls. My kids loved them and asked for seconds.