By Juna
Rice Kebbeh
25 steps
Prep:1hCook:15min
Rice Kebbeh can be the easiest fun food that can double as a meal prepped just ready for you to bake and enjoy.
You can make the kebbehs and freeze them.
You can use leftover rice, so it doesn’t go to waste.
You can stuff it with any flavors you like!
Here we will go with Kuwaiti flavors, sort of a Ramadani Nostalgia.
When you feel like having an adventure, how about you can go with an array of flavors.
A suggested favorite of mine is Japanese flavors, a yummy triangle of rice called Onigiri.
Onigiri is usually stuffed with seaweed, umeboshi, tuna or salmon.
I am a firm believer in Diversifying our food, and I am here to support you in any way that I can, so do not be scared or ashamed to ask.
If you want to learn how to choose seaweed and seafood let me know in the Conversations.
Or you can go with Mediterranean flavors: tiny cubes of zucchini, eggplant, red bell pepper & olives.
Rice of choice:
Some prefer brown, some prefer white, if you are from the East region in Saudi then you might want to have the local red rice.
How to choose?
Well If you have a healthy digestive system then whole rice is an option for you. Not the only option.
If you have digestive issues such as IBS or Crohn’s disease then you need to have lower fiber, so white rice might work for you.
Also as we grow, our needs differ, so, practicing flexibility with yourself will allow you to better connect to your intuition.
Freedom of choice gives you a chance to breathe and that is the way to make the choices that work for you, the choices that can help you flourish.
Updated at: Tue, 20 Feb 2024 12:09:41 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories57.5 kcal (3%)
Total Fat1.6 g (2%)
Carbs9.4 g (4%)
Sugars0.2 g (0%)
Protein1.2 g (2%)
Sodium163 mg (8%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Rice Base
½ crice
short, basmeti, whole, or white
Green leaves
parsley, cilantro, dill
Salt
rock or sea
black pepper
bay leaf
Mushroom Stuffing
Instructions
Step 1
Let’s get to soaking, wash and soak the pine nuts for 2 to 4 hours.
Step 2
Strain the nuts, place in a preheated oven 170 celsius, and toast for 5minutes. Shake midway. Check out How to: Nuts for more information.
Step 3
Now for the rice, if you are using white rice: wash first and then soak an hour and test your rice as it can start crumbling down if soaked for longer. And peeled rice cannot be sprouted.
Step 4
Whole rice; follow the How to: Sprouting and How to: Cook rice.
Step 5
So wash, soak and sprout your rice. Then once a tail is visible, wash and cook your rice in plenty of water with salt and a bay leaf.
Step 6
As the rice cooks, we will prep the stuffing.
Step 7
Slice the mushroom and sauté with the oil of choice on medium high heat.
Step 8
When cooking mushroom, no need to stir much. The more you stir mushroom the less contact with heat it gets, that will cause it to release loads of liquids, the liquid will reduce the heat of the pan and your mushroom will lose its flavor and texture.
Step 9
So cook on medium high heat, not much stirring and keep the pan on the heat source.
Step 10
When to salt mushroom? At the end of the cooking process.
Step 11
Once mushroom cooked and cool enough to handle, chop the mushroom to a rough texture.
Step 12
Mix in the mushroom to the rest of the stuffing ingredients. Taste.
Step 13
Now for the rice. Strain. And drain out any excess moisture.
Step 14
In a multi purpose blender or a vitamix, pulse the rice on low speed just to get a gooey rice texture. If the rice is still super hot the mixture can get gluey and stodgy if over blended. So Pulse, scrape the sides and then pulse again.
Step 15
Once you are happy with the consistency of the rice, place in a bowl. Mix in the rest of the rice base ingredients.
Step 16
Now weight out the rice and divide rough into pieces weighing 25 to 30g. That will yield 8 to 10 pcs.
Step 17
To handle the gooey rice, you can either oil your hand or keep a bowl of water next to you to moisten your hands while shaping the kebbehs.
Step 18
Both methods are fun for kids to help out, but be prepared for a bigger mess if you are using a bowl of water, I know I want to splash around, now think what your kid would do. Be mindful of your mental and physical state before you venture with a bowl of water with kids :)
Step 19
Now take a piece and flatten it, place the stuffing in the middle of the flattened rice disc. Bring in the sides to close off your ball.
Step 20
I like to flatten it to make a patty.
Step 21
You can keep the ball shape.
Step 22
And with time and practice you can shape it like a boss grandma!
Step 23
These are ready to freeze, grill, steam, bake or shallow fry.
Step 24
I like them baked in the oven, you can brush it with oil if you like to get a crispy exterior. bake for 20 minutes, flip it half way in.
Step 25
Serve with mint chutney (recipe on IG), tamarind sauce, or yogurt sauce.
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