Serves: 9
Total Calories: 390

3 cups water
1 1/2 cups brown rice sweet, uncooked
1 pinch sea salt
3/4 cup raisins
3/4 teaspoon cinnamon
2 1/2 cups walnuts shelled

Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes.

Preheat oven to 350 degrees F.

Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon.

Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts.

Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately.

HINT: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down.

Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve.

Nutritional Facts:

Serves: 9
Total Calories: 390
Calories from Fat: 212

More Recipes from the Cook'n Vegetarian Cookbook:
Autumn Breakfast Squash Soup
Big Batch Lemon Muffins
Bran Muffins
Coconut Sticks
Cranberry Upside-Down Muffins
Eggless Pancakes
French Toast
French Toast Strata
Golden Millet Porridge
Golden Wheat Pancakes
Granola
Granola II
Light Sabayon
Lightened Maple Syrup
Polenta
Scrambled Tofu
Sorrel Omelet
Sweet Rice Dumplings