Rice Balls with Mushroom Sauce
The Sisters of Mary of Carmel recommend these delicious rice balls with mushroom sauce as a satisfying dish for Lent, and it is easy to see why. Made with brown rice, vegetables, cheese, eggs, and a coating of grated almonds, these baked rice balls are hearty, comforting, and full of texture. Served with a creamy mushroom sauce and tender carrot slices, this Austrian-style entrée feels both wholesome and special—simple enough for home cooking, yet elegant enough to appear regularly on restaurant menus.
Rice Balls with Mushroom Sauce
These Austrian-style rice balls are made with brown rice, cheese, eggs, and almonds, then baked until golden and served with a creamy mushroom sauce and tender carrot slices.
Ingredients
- 400 g brown rice
- 750 ml water
- 2 onions
- 400 g soup vegetables
- 50 g margarine
- 80 g butter
- 3 eggs
- 2 egg yolks
- 250 g Tilsit cheese
- 300 g grated almonds
For the mushroom sauce
- 700 g fresh mushrooms
- 2 onions
- 200 g light cream
- 20 ml white wine
- 500 ml vegetable broth
- 50 g spelt flour
- parsley
- rapeseed oil
- 400 g carrots
- salt
- pepper
- herbs
- garlic
Instructions
- Prepare the rice by the traditional stove-top steam method, combining the rice and water in a saucepan, bring to a boil, reduce the heat, cover the pot and simmer low until done, about 20 minutes. Remove the pot from the heat and let it stand for an additional 5 minutes to ensure that all the water is absorbed. Then mince the rice.
- Sweat the onion and vegetables in a little margarine, mix with the rice and let cool.
- Beat the butter until fluffy and slowly add the egg and yolk. Mix this together with the grated cheese and the spices into the rice mixture, and let it sit a little while. Form balls from the mixture and roll them in the grated almonds.
- Preheat the oven to 350 degrees F (180 degrees C) and bake the rice balls.
- Meanwhile, peel and slice the carrots. Cook in a saucepan with water and a little margarine or butter. When just tender, remove from the heat and set aside.
- For the mushroom sauce, sauté the onion and chopped mushrooms. Deglaze the pan with the white wine and add the vegetable stock. Thicken the sauce with spelt flour and light cream and season to taste with salt, pepper, parsley, garlic and various herbs.
- Serve the rice balls with the mushroom sauce and carrot slices.
Notes
Helpful tipsÂ
- Let the rice cool slightly before mixing so the eggs and cheese blend in more evenly.
- Wet hands lightly when shaping the rice balls to keep the mixture from sticking.
- If the mixture feels too soft, let it rest a little longer before shaping.
- Bake until lightly golden so the almond coating develops texture without drying out.
Serving suggestions
- Serve as a Lenten main course with a green salad or braised greens.
- Pair with extra herbed mushrooms or a spoonful of tart preserves for contrast.
- This dish also works beautifully as a vegetarian holiday or Friday dinner centerpiece.
Storage + leftovers
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently in the oven so the rice balls keep their texture.
- Extra mushroom sauce can be spooned over pasta, potatoes, or toast the next day.
