• 20 Ratings

These rice and bean balls are reminiscent of fritters, but loaded with nutrition. At under 300 calories per serving but still packing 14 g protein and 6 g of fiber, they're a fall comfort food you can feel good about eating.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl coarsely mash beans. Stir in rice and cheese. Stir in egg, 1 tablespoon of the snipped sage, and the pepper. Cover and chill for 1 hour.

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  • Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil; set aside. In a shallow dish combine panko and 1/4 cup walnuts. Using moist hands, shape rice mixture into 18 balls. Gently roll rice balls in panko mixture to coat.

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  • Arrange rice balls in the prepared baking pan. Coat balls with cooking spray. Bake about 15 minutes or until heated through and light brown.

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  • Meanwhile, for sauce, coat a medium saucepan with cooking spray; heat saucepan over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, broth, salt, and the remaining 1 tablespoon snipped sage. Cook and stir over medium heat just until bubbly.

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  • To serve, divide sauce among shallow serving bowls. Top each serving with three rice balls. If desired, sprinkle with additional walnuts and garnish with sage leaves.

Nutrition Facts

279 calories; 10 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 43 mg cholesterol; 558 mg sodium. 342 mg potassium; 35 g carbohydrates; 6 g fiber; 4 g sugar; 14 g protein; 0 g trans fatty acid; 11176 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 263 mg calcium; 3 mg iron;

Reviews

20 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3