- 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
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. 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). 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. Try it with scrambled eggs or any other preparation of eggs. Stir it into rice, quinoa or pasta; really, the possibilities are only limited to your cravings!