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GLUTEN FREE VEGETARIAN GLAZED NONMEAT BALLS WITH CORIANDER POMEGRANATE SAUCE AND WALNUT CRANBERRY DILL PILAF
  I've always been a great fan of pomegranates, so it was a lot of fun to prepare this pomful meal. Thanks for the pomegranate juice, which was provided by Pom Wonderful.  NON-MEAT BALLS INGREDIENTS 3T chopped black and green olives 1T minced garlic 1 tsp smoked paprika 1 tsp tamari 1 cup cooked lentils 1/4 cup diced onion 1T olive oil 1/4 cup roughly chopped walnuts 1 oz fat free milk 1 egg 2T chopped cilantro 1 tsp gluten free vegetarian Worcestershire sauce 2 tsp tamarind paste 1 1/2 tsp cumin 1/2 tsp salt 1/4 cup millet or sorghum or other gluten free flour canola oil for frying INSTRUCTIONS Saute onions and garlic in 1T of the olive oil. Process lentils and nuts until grainy. Mix egg, milk, flavorings, olive oil, onion/garlic. Slowly add flour, beating as you go. Add lentil/nut mix and combine well. Heat canola oil in large pan on medium heat. Use tablespoon of batter per ball. Brown on all sides. Drain on paper towels or brown paper bags. POMEGRANATE SAUCE INGREDIENTS 1/3 cup chopped cilantro 1 small onion, minced 2T oil 20 oz pomegranate juice 2T cornstarch INSTRUCTIONS Bring pomegranate juice to a boil, then simmer until reduced to 16oz Add cornstarch to 4 oz of the reduced juice, then return to rest of juice, stirring constantly until thickened. POMEGRANATE PILAF INGREDIENTS 1 cup uncooked brown rice 2 cups water 1/2 cup pomegranate juice 2T oil 1 small onion, minced 1/4 cup chopped walnuts 2T minced fresh dill 1/4 tsp nutmeg 1/2 tsp salt 1/4 cup chopped dried cranberries INSTRUCTIONS Mix rice with water, salt and pomegranate juice. Bring to a boil, then cook on lower for about 30 minutes until almost, but not all, moisture is absorbed. In another pan, toast nuts until fragrant, then saute onions, dill, nutmeg, and cranberries in oil until onions are translucent. Add rice to pan and mix well, heating on very low flame, covered, until all moisture is absorbed.  ?alt=rss  related searches : Gluten
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