It’s nut season. Here it’s macadamia nuts, but further south it will be almonds and hazelnuts. We’re getting decent harvests from our trees now, and I’m loving learning to use them in savory food as well as baking. Pesto is a bit of a staple, and nut based curry and satay sauces, but I’m only just getting into extending the range.
Nuts are calorie dense but also really really nutrient dense. Super food sources of whole range of vitamins and minerals, as well as protein, fibre, complex carbohydrates, and monounsaturated, good fats. Even if you don’t grow them, you’re likely to be able to pick up fresh in season nuts in shell from Farmers Markets or wholefoods retailers at the moment.
I’ve tried these in a lot of versions. They’re good just plain, or with basil and semi-sundried tomatoes, or with chili and garlic, but these parsley and lemon ones are our favourites.
The Recipe:
Nut Rice Balls
Makes around 13 balls, probably about three adult serves. They make great leftovers for lunch.
Cook ½ cup brown rice in 1½ cups of water with a little salt, to give you just over a cup of cooked rice. In a pressure cooker, this takes 15 minutes so the whole recipe is do-able in less than half an hour. How I love my pressure cooker!
While the rice is cooking crack enough macadamias to give 1 cup of whole maca kernels, or about ¾ cup of chopped nuts. How I love my Maca Cracker!
Mince the macadamias with the rice, along with
- one egg
- one onion,
- a good handful of Italian parsley, and
- a scant teaspoon of finely grated lemon zest.
My trusty Braun food processor will do this in one lot, but it’s a heavy load. If you’re not sure, rather than risk burning out the motor, do it in a few batches. Or use a mincer. (I know this is getting boring now, but how I love my Braun processor).
The aim is a coarse meal, a bit like the texture of couscous. Using wet hands, squeeze spoonfuls of mixture together into small patties, about the diameter of an egg. Shallow fry in hot olive oil for a few minutes each side till crisp and golden.
Roast Vegetable Salad:
I served these with roast vegetable salad, and if you are going to go that way, to do it in half an hour, you need to get the rice on first, then get the vegetables on to roast.
The recipe is very simply a tray of vegetables, chopped reasonably small, tossed in olive oil and some herbs, and roasted in a hot oven. I used a beetroot, a carrot, a parsnip, a red onion, and a trombochino zucchini, tossed in oregano and lemon basil, for this batch.
Allow the vegetables to cool a little, then toss with salad greens, sliced cucumber, and cherry tomatoes. Dress with a squeeze of lemon juice and a drizzle of olive oil.
Did you do a Tuesday Night Vego Challenge this week? Links welcome.
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