Wild Rice and Sweet Corn Balls with Roasted Red Pepper-Walnut Dip

Wild Rice and Sweet Corn Balls with Roasted Red Pepper-Walnut Dip

Wild Rice and Sweet Corn Balls with Roasted Red Pepper-Walnut Dip
These nutty-sweet wild rice-sweet corn balls with a hint of heat are the perfect compliment to the smoky red pepper-walnut dip. It's a match made-in-heaven appetizer sure to illicit oohs and ahhs at your next potluck get together. I even like this pairing as a vegan lunch or dinner; just add a side of greens or a crisp salad.
    Servings
    12balls; 1 cup dip
    Cook Time
    50-55minutes
    Meal Plan
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    Servings
    12balls; 1 cup dip
    Cook Time
    50-55minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3 large red bell peppers, cut into large pieces
    • 2teaspoon + 2 tablespoons olive oil, divided
    • 1/4cup uncooked wild rice
    • 1/2pound sliced mushrooms
    • 3 ears of corn, shucked and kernels cut off
    • 1 3/4 teaspoon sea salt, divided
    • 1/2teaspoon ground black pepper, divided
    • 1/2teaspoon ground cayenne pepper, divided
    • Juice of 1 lemon, divided
    • 2tablespoons tahini (sesame paste)
    • 1/2cup fresh parsley + for garnish
    • 1/2 cup almond flour
    • 1tablespoon sesame seeds
    • 1cup walnuts
    • 2 garlic cloves
    • Zest of 1/2 lemon
    • 1teaspoon ground cumin
    • 1/2teaspoon ground smoked paprika
    Instructions
    1. Preheat oven to 400 degrees F. Place the cut pieces of red bell pepper on a baking sheet and coat the peppers with a teaspoon olive oil. Set aside until ready to cook.
    2. While oven preheats prepare wild rice: bring 1 cup of water to boil in a small saucepan. Add in the wild rice, reduce heat to medium, cover with a lid and cook for 25-30 minutes or until water is absorbed and rice is al dente, cooked but slightly chewy. Remove from heat and set aside.
    3. When oven is ready, place the baking sheet in the oven and roast red peppers for 30 minutes or until they are blackened and blistered in a couple of places. Remove from oven and set aside to cool. Reduce oven temperature to 350 F.
    4. While red peppers roast prepare the rice balls mixture: Heat 1 teaspoon of olive oil in medium-size saute pan over medium-high heat and saute mushrooms for 3-4 minutes. Place the mushrooms in a food processor. Add to the processor the cooked wild rice, 1/2 of the corn kernels, 1 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, juice of 1/2 lemon, the tahini paste and the parsley. Process until well combined. Add in the rest of the corn kernels and pulse until incorporated in. Remove wild rice-corn mixture to a large mixing bowl. Fold in the almond flour.
    5. Form mixture into 12 balls and place on a baking sheet covered with parchment paper (the mixture will be wet but should hold together to form balls. If not, add a tablespoon at a time of almond flour until the mixture forms into balls). Place baking sheet in the 350 degree F oven and bake in the 1/3 highest part of oven for 20 minutes. Remove from the oven and let balls cool for 5-10 minutes (they will continue to cook slightly and harden up some). Serve immediately.
    6. While the rice balls cook prepare the roasted red pepper-walnut dip: heat a dry skillet over medium-high heat. Add the walnuts and dry roast in the skillet for 5 minutes until walnuts are toasted, careful to toss every minute to prevent burning. Remove from heat and cool. Place the red bell pepper pieces, the cooled walnuts, 3/4 teaspoon salt, 1/4 teaspoon black pepper, juice of 1/2 lemon, 2 tablespoons olive oil, 1/8 teaspoon cayenne pepper, the garlic cloves, zest of 1/2 lemon, the cumin and smoked paprika in a food processor and process until smooth. Transfer dip to an airtight container and store in refrigerator until ready to serve.
    7. To serve: Place wild rice-sweet corn balls on a serving platter and serve with roasted red pepper-walnut dip that has been drizzled with a little extra virgin olive oil and garnish with fresh chopped parsley.
    Recipe Notes

    The wild rice and sweet corn mixture can be made ahead of time, covered and stored in the refrigerator until ready to be formed into the balls and baked. They can also be baked, cooled, stored in airtight container in the refrigerator and brought to room temperature 20-30 minutes prior to serving.

    The roasted red pepper-walnut dip, likewise, can be made ahead of time and stored in airtight container in the refrigerator. ย The dip is best served room temperature.

    If you have the time, try covering the rice-corn mixture and set aside for 30 minutes to thicken (room temperature or refrigerator). ย This will make it easier to roll the mixture into balls.

    If you happen to have any leftover dip it makes a great sauce to grilled or poached chicken or salmon. ย Try it with scrambled eggs or any other preparation of eggs. ย Stir it into rice, quinoa or pasta; really, the possibilities are only limited to your cravings!

     

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