Multi-whole-grain rice balls
by Barbara Chin, chef owner of vegetarian cafe Livingreens at 325 Beach Road

Rice balls
1 cup of multi-wholegrains
1 cup of water

Five colour vegetable gravy
20g carrot
10g celery
10g mushroom
20g red and green capsicum
10g coriander
5g ginger
A pinch of sea salt
1 tsp of grape seed oil
1 inch of kombu or Japanese seaweed
150ml water
1 tsp of arrowroot powder
A pinch of black pepper

Photo: ST, Kevin Lim

Method
Soak the rice for about five hours. Before cooking it, wash it two or three times. Add a cup of water to cook.
When the rice is done, shape them into balls and place them on a plate.
Put the oil in a pan and fry all the ingredients except the arrowroot powder and water. Lower the fire and cook for about five to 10 minutes until the vegetables are fully done.
Add the seasoning and the arrowroot powder mixed with water to make the gravy.
Pour the gravy onto the rice balls and decorate with some coriander.

This article was first published in Mind Your Body, The Straits Times.