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Nettle & Wild Onion Rice Balls

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A nutritious and flavorful spring dish featuring wild-foraged nettles and wild onion greens, combined with short-grain brown rice and seasoned with rice vinegar. These rice balls are compacted into dense, bite-sized portions and topped with gomasio and a splash of tamari for an added umami kick.

Ingredients

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  • 1 cup nettles, roughly chopped
  • ½ cup wild onion greens (Allium vineale) or chives, minced
  • 1½ tablespoons rice vinegar
  • 1½ tablespoons oil (olive, coconut, or sesame)
  • 3 cups short-grain brown rice
  • 4½ cups water
  • 2 tablespoons salt
  • 2 tablespoons gomasio (or sesame seeds mixed with sea salt)
  • Splash of tamari or soy sauce for serving

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. In a large saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low. Cover and simmer for approximately 45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10–20 minutes.
  3. While the rice is cooking, heat the oil in a frying pan over medium heat. Add the chopped nettles and minced wild onion greens. Sauté until the greens are soft and fragrant. Remove from heat and set aside to cool slightly.
  4. Fluff the cooked rice with a rice paddle or spoon. Add the rice vinegar and the sautéed greens to the rice. Mix thoroughly to combine.
  5. Allow the rice mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight to enhance flavor.
  6. Before shaping, wet your hands with cold water to prevent the rice from sticking. Scoop a small amount of the rice mixture and compress it firmly into a dense ball. Place the formed rice ball on a serving dish.
  7. Repeat the process with the remaining rice mixture. Once all rice balls are formed, sprinkle them with gomasio and drizzle with a splash of tamari or soy sauce.
  8. Serve immediately or refrigerate until ready to serve.

Notes

  • Foraging tips: When harvesting nettles, wear gloves to protect against their stinging hairs. Only the young, tender leaves are suitable for consumption.
  • If wild onion greens (Allium vineale) are unavailable, substitute with chives or green onions.
  • Ensure the rice is well-cooked and slightly sticky to help the rice balls hold their shape.
  • Gomasio is a Japanese condiment made from toasted sesame seeds and salt. If unavailable, a mixture of toasted sesame seeds and sea salt can be used as a substitute.

Nutrition

Find it online: https://easyfoodflash.com/nettle-wild-onion-rice-balls/