This is a meatless Monday meal idea to celebrate Wolf Awareness Week. I made a Mexican Wolf Onigiri (which is a rice ball) and served with a Tex-Mex bean salad (non- spicy).
- 1 cup brown rice (add the amount of water according to package directions. I ended up using over 1 cup)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp garlic powder
- Monterrey Jack Cheese slices 2 oz
- 10 black olives
- 2 cups thawed frozen corn
- 2 15 oz cans black beans drained
- 1 cup chopped red onion
- 2 cups chopped tomato (seeded)
- 1 cup chopped bell pepper
- 1/2 cup chopped cilantro (optional)
- Juice of 2 limes
- 4 Tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1 Tbsp honey
- Add rice and water to a pot and stir in spices. Cook rice until tender (this depends upon the rice you are using but it probably needs to cook 30-45 minutes). When the rice is cool, form into "wolves" with rice mold. Decorate with Monterrey Jack cheese and black olives.
- Mix salad ingredients in a bowl. Stir gently. Stir together dressing ingredients and pour over salad. Mix the salad and refrigerate until serving.
- Serve onigiri with bean salad and avocado slices (optional)
Onigiri is a Japanese rice ball usually made with sticky rice (sushi rice). Spices are usually added to the rice and sometimes fillings are added such as tuna, eggs, or any leftovers.
Amount Per Serving: Calories: 286 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 6mg Sodium: 214mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 10g Sugar: 9g Sugar Alcohols: 0g Protein: 11g