Monster Rice Bombs recipe by Sass Woods & Krysta Soler. With school about to start, Served turned to these two busy mothers to come up with a few kid friendly snacks that can either be eaten at home or easily packed to be eaten at school for lunch.
All snacks are healthy and nutritious, contain no refined sugar, and are absolutely gluten free. They have all been tried and tested before ,and have won a seal of approval from all their kids too.
Prep time 50 minutes
500g risotto rice
4 cubes of spinach (chopped)
Gluten free oats (ground in food processor)
180g feta cheese
200g grated Parmesan
1 jar of Bio Agromonte passata (gluten free)
Salt and pepper
Bring water to a boil. Add a pinch of salt and turmeric powder and cook the rice until soft.
Meanwhile, fry half the leek in olive oil, salt and pepper until soft. Add the spinach and cook for a further 10 minutes. Once the mixture is cooled, add the chopped feta (in small cubes) to the mixture.
Once the rice is ready and has started to cook, beat two eggs and add them to the mixture. Season the rice with salt, pepper and grated cheese.
To form the monster rice bomb, pick up the spinach and feta mixture with a teaspoon and wrap the rice around it. Roll the rice ball in the ground gluten free oats and fry in coconut oil on all sides until golden. Finally, place them in a dish and cook in the oven for a further 35 minutes.
Optional: Tomato Sauce
This dish is best served with a tomato sauce.
To make the tomato sauce, fry the remaining half of the leek with olive oil, salt and pepper until soft, then simply add the Bio Agromonte passata and leave to simmer for a few minutes.