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

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
30 mins
chill:
1 hr
bake:
15 mins
total:
1 hr 45 mins
Servings:
6
Yield:
3 rice balls and 1/2 cup sauce each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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; fat 10g; cholesterol 43mg; saturated fat 4g; carbohydrates 35g; mono fat 2g; poly fat 3g; insoluble fiber 6g; sugars 4g; protein 14g; vitamin a 11175.8IU; vitamin c 7.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.3mcg; sodium 558mg; potassium 342mg; calcium 262.5mg; iron 2.5mg.
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