Greek Spinach Rice Balls

they will make you smile!

These Spinach Rice Balls are a favorite from the past, a Moosewood Restaurant recipe from one of my first cookbooks.  I remember making them for the first time because I had all the ingredients and the flavor combination was familiar.  I then started to make them along with Harira for a satisfying cold-weather vegetarian meal.  Last night, I was thinking about a way to get my toddler to try spinach again.  Let's see if he likes these!  I am going to make a double batch and freeze the next time around.  I also will convert the recipe to the Thermomix since that will make this recipe even easier and I'll have less to clean up.  I am glad that I remembered this recipe and that there is no egg involved in the breading process.  Next time you have extra rice, use it up by making these.

What you need:
2 pounds fresh spinach, washed and large stems removed
1 cup chopped scallions (about 6)
2 teaspoons olive oil
2 cups cooked brown rice
2 tablespoons finely chopped fresh dill
1 1/2 tablespoons fresh lemon juice
salt and ground black pepper to taste
1 cup plain or herbed bread crumbs (we use ShaSha Co. Spelt)

What to do:
Lightly saute the scallions in the oil for about 5 minutes, or until softened and slightly browned.  Add in the spinach and cook until wilted.

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the spinach, scallions, rice, dill and lemon juice.  Add salt and peeper to taste.  Stir well, mashing the rice mixture against the sides of the bowl with the back of a large spoon until the mixture holds together.  Alternatively, add the mixture to your Thermomix and gradually turn up dial until spinach chopped and rice slightly mushed.

Prepare a baking sheet or large baking dish with a light coating of canola oil. with dampened hands, pack a heaping 1/4 cup of the rice mixture into a firm, round ball.  Roll the ball in the bread crumbs and place it on the baking sheet.  Continue making balls until all the mixture is used, arranging the balls about one inch apart.  Drizzle with a little olive oil. Bake for 20-25 minutes, until the balls are heated through and crisp on the outside.

*variation: add 1 cup of grated feta cheese to mixture.

ready for the oven!