INGREDIENTS

  

FOR THE RICE BALLS

100 g brown rice

270 ml water or a little more

3 tablespoons ground coarse oat flakes

1 tsp water

0,5 tsp tamari gluten-free soy sauce

salt

pepper

paprika

possibly some sesame seeds for rolling

FOR THE KETCHUP

500 g pumpkin

240 ml water or more depending on the desired consistency

120 ml orange juice or water

20 ml apple cider vinegar

20 g tomato paste

0,25 tsp pepper

0,5 tsp curry

0,25 tsp paprika powder

1 tsp salt

HOW IT WORKS

 

Cook the rice according to package directions. Normally it is cooked with twice the amount of water. For the balls, you want it to be nice and soft, so use a little more water.

Meanwhile, wash the pumpkin and cut it into pieces. Bake it in the oven or cook it in a pot until it is cooked through.

Mix the cooked rice with oatmeal, 1 tsp water, soy sauce and the spices. Let cool a bit so you don’t burn yourself rolling balls.

When rice has cooled, form into balls.

Roll in sesame seeds if desired.

Puree the cooked pumpkin with the remaining ingredients and season to taste. To keep it longer, you can boil it down.