Rice Balls with cabbage, squash and daikon
I learned this during my trip to Japan for Ohsawa’s centennial festival. I was staying in a macrobiotic Inn in Toba Bay.
- 3 cups short-grain brown rice
- ½ small cabbage, cut in big chunks
- 1 small daikon, cut into big chunks
- 1 cup butternut (or buttercup) squash
- ½ tsp sea salt
- 6 cups water
- 1 or 2 cups whole wheat or spelt flour
Wash and strain rice. Layer vegetables in a pressure cooker, add rice on top and pour water, in circular fashion around the walls of the pot so the vegetables are not disturbed, add salt, seal and bring to pressure. Lower heat and add flame deflector to prevent burning, cook for 45 minutes. The rice dish can be consumed this way and it is delicious.To make the bread, as you see in the picture, turn the cooked ingredients into a food processor and puree. Then refrigerate for more than 24 hours (minimum 30 hours). Oil and flour a baking sheet and preheat oven to 400°F. Just before cooking, Take the mixture from the refrigerator and add enough flour so the consistency is like a dough and can be scooped with a small ice cream scooper. Put balls on sheet allowing room for them to rise a little and cook in hot oven for 45 minutes at 400°F, until they look golden and delicious as in the photo. Serve cold or hot.