1 ¼ – 1 ½ cups filtered water (depending on rice used; see below)
1 sprig fresh cilantro, minced
1 Tbsp. non-GMO miso paste
½ tsp. turmeric
1 cup cooked beans (red, pinto, kidney, black, or white), rinsed and dried
1 tsp. tamari or shoyu
freshly-ground black pepper to taste
In a food processor chop the pistachios or Brazil nuts. Pour into a small container. Add the nutritional yeast, mix, and set aside.
In the food processor chop the onion and garlic. Transfer to a shallow pot* with the broth. Sauté until golden brown.
Add the rice, water, cilantro, miso, and turmeric and bring to a boil. (For long-grain brown rice, use 1 ¼ cups water to 1 cup rice. For short-grain brown rice, use 1 ½ cups of water). Cover and reduce to a slow, steady simmer for 30 minutes. Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
Pour the rice mixture into a large bowl and add the cooked beans. Add the tamari and pepper and smash all the ingredients into an even mix. Scoop the mixture a tablespoon at a time and form into 1” spheres.
Pour the pistachio mix over a parchment sheet, tray, or plate and roll each sphere in the nut mixture until it is covered. Serve immediately.
*A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.