Filled Rice Balls with Peanut Sauce

Rice:

2 C short grain (sticky) brown rice
5 C water
1 tsp salt
4 Tbl black sesame seeds

Directions: Reserve sesame seeds. Simmer rice, covered, on low heat until all water is absorbed. Spread cooked rice on a wax paper-lined baking sheet to cool.

While rice is simmering, make red lentil filling.

Filling:

1 cup large or small red lentils, sorted and rinsed
4 cups water
1 bay leaf
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/3 cup pine nuts
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon ground coriander
1/2 teaspoon ground caraway seeds
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon coarse sea salt or kosher salt

Directions
In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.

While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.

In a food processor, add the lentils and onion mixture and puree until smooth.

To assemble rice balls:

It is sometimes helpful to coat your hands with canola oil when making the balls. Mound about two tablespoons of rice in your palm and compact it. Make an indentation in the center, and put a few teaspoons of lentil filling in. Cover with more rice and roll gently in your hands, pressing firmly until you have a solid ball. Roll one side of each ball in reserved sesame seeds.


Peanut dipping sauce:

1/2 C natural peanut butter
3/4 C tablespoons coconut milk
2 tablespoon lime juice
1 1/2 tablespoon soy sauce
1 Tbl teaspoon red Thai curry paste
1/2 teaspoon chili paste or siracha chili sauce
1/4 C white or brown sugar

Directions:

Whisk all ingredients together until smooth