Thai Rice Croquettes with Udon Noodles with Peanut Sauce

1 1/2 cups water
1 teaspoon sea salt
2/3 cup uncooked sweet brown rice, rinsed well
2/3 cup uncooked short-grain brown rice, rinsed well
3 tablespoons canola oil (or more)
1/2 cup creamy peanut butter
3 tablespoons tamari
1 1/2 teaspoons ground {ginger}
1 teaspoon dried {basil}
1 teaspoon ground {coriander}
3/4 teaspoon ground {cumin}
3/4 teaspoon turmeric
1/4 teaspoon dried crushed {red pepper}
1/4 teaspoon ground {cinnamon}
1/2 cup unsweetened shredded coconut, toasted
1  carrot, peeled and grated
1/4 cup minced fresh cilantro
1/4 cup minced fresh Italian parsley
2  green onions, minced
1/2 cup gluten flour
Peanut-Sesame Sauce
2/3 cup natural creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup pure maple syrup
3 tablespoons water
2 tablespoons tamari
1 tablespoon minced peeled fresh ginger
2  garlic cloves
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon dried crushed {red pepper}
1 cup lightly packed fresh cilantro leaves
8.5 ounces dried udon noodles
To make the croquettes: Combine the water and 1/4 teaspoon of salt in a heavy large saucepan. Bring the salt water to a boil over high heat. Add the sweet rice and short-grain rice, and return the salt water to a boil. Decrease the heat to low. Cover and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat. Let stand covered for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand 5 minutes longer. Fluff the rice again. Cool completely.

Preheat the oven to 400 degrees. Lightly coat a heavy large baking sheet with oil. Stir the peanut butter, tamari, ginger, basil, coriander, cumin, turmeric, crushed red pepper, cinnamon, and remaining 3/4 teaspoon salt in a large bowl to blend. Mix in the coconut, carrot, cilantro, parsley, and green onions. Add the rice and gluten flour. Using your hands, stir the rice mixture until it is well blended and the gluten develops.

Using about 1 tablespoon for each, form the rice mixture into thirty 1-inch balls. Arrange the rice balls on the prepared baking sheet. Brush the balls with more oil. Bake for 30 minutes, turning occasionally, or until the balls are heated through and crisp. Alternately, add enough oil to a heavy large frying pan to come 1/2 inch up the sides of the pan, and heat the oil over medium heat. Then, fry the rice balls for 5 minutes, or until they are crisp and golden.

To prepare the sauce: Blend the peanut butter, vinegar, syrup, water, tamari, ginger, garlic, sesame oil and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it is finely chopped.

To prepare the noodles: Let the dressing stand at room temperature for 30 minutes. Cook the noodles in a large pot of boiling salted water for 5 minutes, stirring occasionally, or until just tender but still firm to bite. Drain, reserving the cooking liquid. Immediately toss the hot noodles with the dressing and enough reserved cooking liquid to coat.

Arrange the noodles in the center of each plate. Place the croquettes atop the noodles, and serve.

Ease of Preparation: Moderate

Preparation Time: 30 min
let dressing stand for 30 min

Cook Time: 1 1/2 hrs

Servings: 6

Recipe By: Ann Gentry

From:  The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
Used with permission of Ten Speed Press