Fillers brown rice balls

These little balls are fantastic for lunches as they are packed with protein, low in fat and high in flavour. This recipe never fails as the rice is perfect every time.

Makes 6

21⁄2 cups water

11⁄2 cups short grain brown rice

1 tsp salt

1 cup nori (toasted), cut into small strips

1⁄2 grated carrot

1 cup finely chopped raw broccoli

Method

Heat the oven to 180degC.

When the water boils, add the rice and salt. Stir a little and cover tightly with a lid or foil. And cook in the preheated oven for 1 hour.

Remove the dish from the oven. I like to let it stand for about 10 minutes before uncovering and fluffing the rice with a fork; this will help it to cool and allow the rice to fluff up a little.

When cool enough to handle, add the nori, carrot and broccoli and mix together well.

Mould into desired shape, wrap in plastic wrap and chill until required. These will last for a couple of days.

Fillers

Brown rice and vegetable balls

Wrap suggestions — grated carrot, cheese, diced capsicum, sprouts, diced tomato, lettuce, cold cuts etc

Quesadillas suggestions — cheese, ham, pineapple, creamed corn, tomato, vegemite etc

Toasted burrito with corn, salami (optional), grated cheese, cooked beans, coriander