1/3 cup Naosap Wild Rice (1 cup cooked)
1 carrot, chopped fine
1 small onion, chopped fine
3/4 cups chopped mushrooms, chopped
3 cloves of garlic
1/2 cup walnuts
1/3 cup fresh parsley
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1-2 teaspoons fine sea salt
1/2 – 1 teaspoon fresh cracked black pepper
grape seed oil for cooking
about 1/3 cup chickpea flour for coating
additional ingredients :
1/2 package gluten-free rice pasta
3 medium sized zucchinis
4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper
OR your favourite dairy free Margherita sauce
fresh herbs for topping such as basil or fresh thyme (I used thyme)
You will also need : food processor, 1 large pot for boiling pasta, 1 large cast iron pan for cooking the balls, julienned peeler or spiralizer for the zucchini, additional small pot for tomato sauce (if making your own).
1. First, set the Naosap Wild Rice to a boil as per directions. Wild Rice triples in volume, so to get 1 cup of cooked rice, set 1/3 cup of rice to a boil is lightly salted water. (This is great to do the night before as the wild rice takes about 45 minutes to cook).
2. Set a large pot to boil the gluten-free spaghetti pasta as per directions. Once cooked, strain on a colander and drizzle with EVOO and mix well. cover in the pot to keep warm.
3. If making your own tomato sauce, which I did. Simply, cut the washed tomatoes into large chunks, drizzle some grape seed oil onto a small pot, and cook the tomatoes with the seasoning on medium heat, stirring occasionally so they don’t burn. If they stick to the pot, add a little bit of water to prevent sticking and burning. Total cooking time should be about 5-10 minutes. Cover and turn off heat. Set aside.
4. Wash all the vegetables and cut as directed above.
5. In a large saucepan, sautee the onion and carrots until they start to soften, add in mushrooms and garlic and cook for about 5 minutes. Set aside to cool.
6. In a food processor, combine all the other ingredients, including the cooled cooked wild rice, vegetables and seasoning. Process to make a crumbly mixture. Be sure to turn off the mixer half way through and scrape down the sides to get all the ingredients evenly processed. All the ingredients are safe to eat, so it’s best to try a little of the mixture and adjust the seasoning to your liking at this point. Remove from the food processor onto a bowl so it’s easier to scoop from, or just remove the blade and get ready to make some balls!
7. On a large plate, spread out some chickpea flour. Scoop some of the dough, about a golf ball size, onto the palm of your hand and roll to make a ball. Then roll in the chickpea flour and dust off some of the extra flour that may stick on.
8. Heat a large cast iron pan on medium heat with grape seed oil. Cook the no-meat balls rolling them around every minute or so. Don’t roll too soon as the balls might stick to the pan if they’re not cooked on that side yet. You’re looking for a little golden colour before you roll them to another side.
9. Meanwhile, as your balls are cooking, you can use the spiralizer or julienned peeler to cut the zucchini into noodles.
10. Just before serving, toss the zucchini noodles with the gluten-free pasta and plate as a base on serving plates. Add homemade tomato sauce or Margharita sauce then top with the Wild Rice No-Meat Balls. Finish with a sprinkle of fresh herbs such as thyme or basil. Serve and enjoy!