Coconut Rice Balls with Goji Berries
Coconut rice balls with goji berries - Exotic with a touch of sweetness.
Healthy, because
Even smarter
Nutritional values
The sweet-tart goji berries are rich in vitamin C and can have a mood-lifting and antioxidant effect, and can help with cellulite reduction. The fiber contained in rice stimulates digestion and provides long-lasting satiety.
Outside the grilling season, you can also finish the balls in the pan, accompanied by a homemade curry ketchup.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 7 ¼ ozs japanese Sushi rice
- 2 stalks Lemongrass
- 2 organic limes
- salt
- 2 Tbsps honey
- 2 Kaffir lime leaves
- 2 ¾ ozs dried Goji berry (alternatively raisins)
- 1 ½ ozs Shredded coconut (6 TBSP.)
- 1 Tbsp Coconut oil
Preparation steps
Rinse sushi rice for 2-3 minutes. Clean, wash and crush the lemongrass. Rinse limes hot, rub dry, grate peel and squeeze juice.
Place 10 ounces water, lime zest and juice, 1⁄2 tsp salt, lemongrass, honey, and kaffir lime leaves in a small saucepan. Cover and simmer over medium heat for 3-4 minutes. Add the rice to the broth and simmer over low heat for 15-18 minutes.
Spread rice on a flat baking sheet, removing lemongrass and lime leaves and mixing in goji berries. Shape rice into 16 chestnut-sized balls with moistened hands. Spread shredded coconut on a plate and roll the balls in it.
Grease grill grate with oil. Grill balls over medium heat, uncovered, on all sides for 2-3 minutes each, until a pattern appears.
