Homemade rice crackers with a trio of dips - pea & parsley, beetroot & spiced butternut | Spekko Rice
Home > Recipe > Homemade rice crackers with a trio of dips – pea & parsley, beetroot & spiced butternut

Homemade rice crackers with a trio of dips – pea & parsley, beetroot & spiced butternut

Homemade rice crackers with a trio of dips – pea & parsley, beetroot & spiced butternut

  • Serves: 6 - 8
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    For the crackers
    2 cups cooked Spekko Saman Brown Rice (or use leftover rice)
    15 ml olive oil
    Pinch of salt
    Pinch of pepper
    2.5 ml smoked paprika
    50 ml finely grated Pecorino cheese

    For the beetroot dip
    500 g beetroot
    15 ml olive oil
    15 ml Greek yoghurt
    2.5 ml ground cumin
    10 ml balsamic vinegar
    10 ml lemon juice

    For the spiced butternut dip
    500 g butternut
    30 ml olive oil
    ¼ tsp chili flakes
    ¼ tsp cinnamon
    ½ tsp smoked paprika
    10 ml lemon juice

    For the pea & parsley dip
    1 cup peas, blanched
    125 ml cream cheese
    10 g parsley, roughly chopped
    30 ml olive oil
    10 ml lemon juice

Method

    1. Preheat the oven to 180 °C and line a baking tray with baking paper.
    2. First make the crackers: Put the rice, olive oil, salt and pepper into a food processor. Blend until it forms almost a dough. You may need to add a splash of water.
    3. Add the smoked paprika and pecorino cheese and blitz quickly until evenly mixed. Test seasoning.
    4. Roll the rice mixture into balls and place them on the tray, keeping a decent amount of space between each ball.
    5. Place another piece of baking paper on top, and press the balls down to make flat circles, about 2mm thick. It will be easiest to use an object with a flat bottom, like a glass. Remove the top paper and place the tray in the oven. Bake until golden and crispy. Keep the oven on for baking the beetroot and butternut for the respective dips.
    6. To make the beetroot dip: Peel and quarter the beetroot. Place them on a baking tray and drizzle with the olive oil. Season with some salt and pepper. Roast until soft. Allow to cool.
    7. Once the beetroot has cooled, place it in a blender with all the remaining ingredients. Blend until smooth, and season to taste.
    8. To make the spiced butternut dip: Peel and cube the butternut and place the pieces on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven until soft.
    9. Place the butternut in the blender with the other ingredients and blend until smooth, adding a dash of water if it’s too stiff. Season with salt and pepper to taste.
    10. To make the pea & parsley dip, place all the ingredients into a blender and blend until smooth. Season to taste with salt & pepper.
    11. Serve the rice crisps on a platter with the trio of dips.

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