RICE BALLS WITH PUMPKIN KETCHUP
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.
