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Walnut Bean Balls with Puttanesca Sauce On Wild Rice
Created by Chef Michael Chesterman
Gluten-free
No egg
Soy-free
No shellfish
Beanballs, the lynchpin of pasta nights, sometimes wants the limelight too, and here in our Puttanesca Bean Balls with Wild Rice is the time where they can shine. Despite the rude and varied historic suggestions as to the creation of Puttanesca sauce, it finds its place deliciously flavouring plates for the past eons. With asiago, parsley and capers flushing out the width of the sauce it finds its home in yet another bed, for a wild night with wild rice. With Spinach and olives bringing in the flavours to round out this plate, you won't be regretting this tumultuous temptress.
Also available as Turkey Meatballs with Puttanesca Sauce
calories
g proteins
g carbs
g fat
Ingredients: Asiago, Carrot, Puttanesca Sauce, Wild Rice, Zucchini, Walnut Bean Ball
Instructions: Heat 2.5 Minutes
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Why you'll love this
Capers are quite beneficial for people suffering from diabetes. Research has shown that Capers have substances which have beneficial effects for people suffering from Diabetes.
There is no sodium in wild rice, which helps reduce blood pressure.
Kidney beans have a low glycemic index, which helps fight the risk of diabetes & which helps reduce the occurrences of Migraines.
Tomato sauce is rich in Vitamin K that strengthens hair strands and revitalizes hair growth. It also builds stronger bones. Lycopene has been shown to improve bones mass, too, which is a great way to fight osteoporosis.
Wild rice features a tremendous amount of vitamin C which energizes the manufacture of white blood cells, the body’s first line of defense towards foreign agents, pathogens, and microbes.
A portion of this cheese does provide 7 g of protein. Protein serves as a secondary source of energy and allows your body to replenish proteins in your organs and muscles as needed. This macronutrient also plays a vital role in maintaining the strength of your immune system, helping you ward off infections.
About the Chef
Michael Chesterman is an aspiring chef and culinary entrepreneur. His experiences range from the sublime cooking traditions of French cuisine to the rich flavours of his native Lebanon, and practically everything in between. He started his culinary journey at the age of 13 and quickly found his passion for food.