Pumpkin Brown Rice Balls with Hummus or Tamari (vegan)

Earthy, earnest deliciousness in the form of healthy tasty rice balls from Sarah Tuck.

I had a specific craving for these brown rice balls the other day for their earthy, earnest deliciousness. It's such a bonus when something so tasty is also good for you. They can be eaten hot or cold, making them great for lunch boxes or food on the run. 

1 tablespoon olive oil
2 cups diced pumpkin
2 cloves garlic
1 teaspoon tamari
1 tablespoon agave nectar (or honey for a non-vegan alternative)
2 teaspoon ground cumin 

3 cups cooked brown rice, ideally still warm (1 cup raw brown rice)
2 tablespoons natural peanut butter
1 large spring onion, finely chopped
1 large stick celery, diced
2 teaspoons tamari
2 teaspoons rice vinegar
1 heaped teaspoon freshly grated ginger  
 
¼ cup sesame seeds
Rice bran oil spray

Heat olive oil in a large sauté pan and cook pumpkin, garlic, tamari, cumin and honey over a medium heat for 15 minutes until soft. Mash the pumpkin up a bit so it's nice and squishy. Stir through rice with peanut butter, spring onion, celery, tamari, vinegar and ginger. Roll into balls about golf ball size, then roll in sesame seeds. Chill balls while you heat the oven to 180˚C (350˚F). Spray lightly with a little rice bran oil and bake for 25-30 minutes until golden. Enjoy with a dipping sauce of tamari or sweet chilli sauce, or hummus and a little sliced avocado. Makes approx 15.