Black beans and wild red rice rissoles


Serves 4



80g organic red rice, cooked as packet instructs

200g black beans, soaked over night and cooked

1 tbsp fresh coriander, chopped finely
1 red onion, finely chopped

1 garlic clove, finely chopped

1 tsp grated ginger
1 tbsp grain mustard
50g gluten free oat flakes olive oil

salt and cracked black pepper

6 tbsp tamari soy sauce


  1. In a medium frying pan cook the onion and garlic in 3 tbsp olive oil until tender, then add the grain mustard, 3 tbsp tamari and the coriander, mix and set aside.
  2. In a food processor , add the cooked black beans, the onion mix and pulse. Blend until you have a sticky consistency.
  3. Empty into a large bowl and add the oats, the red rice, ginger, 3 tbsp tamari, salt and pepper, mix together.
  4. With a tablespoon, scoop out balls of mixture and gently shape into a round ball.
  5. Heat olive oil in a large frying pan and cook the balls until they are crispy on the outside, about 6-10 minutes.
  6. Serve immediately with a bowl of vegetables or noodles or have cold in pita bread with sun dried tomatoes. They are delicious and can be served in many way

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