Photo: RFF
Rice recipes
May we serve: rice. A healthy and low-calorie satiety. From the oven or pan - 18 quick recipes for colorful rice dishes.
Risotto from Italy, Paella from Spain - all over the world you love the crispy, small grains. Especially loved: Asian rice dishes - refined with a pinch of curry and a hint of the finest chili.
From basmati to wholegrain rice - there are many different types of rice, all of which taste different. At least as varied: our rice dishes . From the pan or in the soup - rice always tastes good! And because he can do more than just be a bland accompaniment , we put him in filled vegetables in the right light.
Rice is a low-calorie starter. All the more gratifying that you can enjoy our healthy recipes for colorful rice dishes without hesitation. A little tip for those with a sweet tooth: rice also tastes sweet. Serve it with a touch of vanilla and look forward to the taste of the finest rice pudding.
Rice dishes recipes
Zucchini fried rice
Ingredients (4 people)
300 g long grain rice, salt, 2 zucchini, 250 g tomatoes, 300 g celeriac, 2 red onions, 5 stalks of parsley, 6 stems of thyme, 1/2 bunch of chives, 200 grams of feta cheese, 2 tablespoons of olive oil, 2 tablespoons of tomato paste, 250 ml vegetable broth
preparation
1. Prepare rice in boiling salted water according to the package instructions. Wash, clean and dice the zucchini and tomatoes. Peel celery and onions and also dice them. Wash herbs and shake dry. Cut chives into small rolls and chop the remaining herbs, except for 1 sheet of parsley for garnish. Dice feta.
2. Heat oil in a large pan. Sweat the celery, onions and zucchini in it for about 3 minutes and add the tomatoes. Add the tomato paste, mix well and deglaze with broth. Approximately Simmer for 3 minutes, add feta and herbs, season with salt and pepper. Drain the rice in a colander, add to the vegetables and garnish with parsley. Preparation time approx. 35 minutes. Per serving approx. 1970 kJ, 470 kcal. E 17 g, F 15 g, KH 68 g
Stuffed eggplants
Ingredients (4 people)
4 small eggplants, 3-4 tablespoons lemon juice, 2 onions, 1 clove of garlic, 3 tablespoons oil, 150 g long grain rice, 500 ml vegetable broth, 100 ml dry white wine, 7 tomatoes, 400 g pork schnitzel, salt, pepper, 25 g butter, sugar, 50 g hard cheese (eg Parmesan or Granna Padano), 1/2 bunch of parsley, fat for the mold, aluminum foil
preparation
1. Wash eggplants, pat dry, halve lengthwise. Remove the pulp with a spoon so that approx. Drizzle eggplant halves with a little lemon juice. Dice the pulp and drizzle with lemon juice.
2. Peel onions and garlic, dice small. Heat 2 tablespoons of oil in a saucepan. Fry the onions and garlic in it. Add rice and aubergine cubes, continue to simmer for 2-3 minutes while turning. Deglaze with stock and white wine, bring to a boil and simmer in a closed pot for about 20 minutes.
3. Wash and clean tomatoes. Scrape 5 tomatoes crossways, brew with boiling water, let simmer briefly. Quench tomatoes, peel off skin. To dice tomatoes. Approximately 2 minutes before the end of the cooking time to rice.
4. Wash meat, cut into 4-5 cm strips. Heat 1 tbsp oil in a pan. Brown meat for 4-5 minutes, season with salt and pepper and remove. Slice 2 tomatoes. Add meat and butter to the rice, fold in. Season the rice with salt, pepper and a little sugar, fill the eggplant halves with 3 tablespoons of rice meat each.
5. Add remaining rice meat in 2 small or one large greased casserole dish. Put eggplant halves on top, top with tomato slices. Grate cheese, sprinkle over it. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 hour, cover with foil approx. 20 minutes before the end of the cooking time.
6. Wash the parsley, shake it dry, pluck leaves from the stems and chop. Remove casserole, allow to cool slightly, sprinkle with parsley.
Torta Verde (spinach cake)
Ingredients (12 pieces)
125 ml + 4 tbsp olive oil, 100 ml milk, 5 eggs, salt, 500 g flour, 200 g long grain rice, 1 kg spinach, 2 onions, 2-3 cloves of garlic, pepper, 200 g grated Parmesan cheese, grated nutmeg, 1 egg yolk, young Spinach leaves for garnishing, fat and flour for the mold, cling film
preparation
1. Mix 125 ml olive oil, milk, 1 egg, 1 1/2 tsp salt and 100 ml water. Add the flour and knead with the dough hooks of the hand mixer to a smooth, elastic dough. Knead again with your hands, rub with 2 tablespoons of olive oil, wrap in foil and let rest for about 45 minutes.
2. Meanwhile, prepare rice in boiling salted water according to the packing instructions (swelling method). Remove from the stove and let cool. Thoroughly clean spinach, wash several times and drain well. Peel onions and garlic and finely dice.
3. Heat 2 tablespoons of olive oil in a large saucepan, sauté onions and garlic. Add spinach and cover covered over medium heat. Season with salt and pepper. Stir it several times. Then pour into a sieve and drain well.
4. Mix 4 eggs and Parmesan in a bowl. Season with salt, pepper and nutmeg. Add rice and stir well. Add spinach. Roll out dough on a damp dishcloth to an oval (45 x 50 cm).
5. Carefully place in a greased, flour-filled, firmly closed springform (26 cm Ø). The dough laps far over the edge, so handle it carefully.
6. Add the spinach rice mass evenly to the mold, press lightly. Fold over the dough flaps towards the middle, press lightly. Bake on a lower rack in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 1 hour. Whisk egg yolk and 2 tablespoons of water. Brush the dough evenly over half of the baking time.
7. Take out the cake, put it on a wire rack, let it rest for about 10 minutes, remove it from the mold and decorate it with a sprig of young spinach leaves. It tastes of yogurt.
Arroz de Marisco (Portuguese seafood rice)
Ingredients (4 people)
8 deep-frozen prawns (without head, in bowl, approx. 250 g), 1 package (500 g) frozen Frutti di Mare (precooked, glazed), 1 medium onion, 3 cloves of garlic, 1 red and green pepper (about 450 g ), 250 g of tomatoes, 4-5 tablespoons of olive oil, salt, pepper, 1 bay leaf, sweet and sweet paprika, 1/8 l of dry white wine, about 250 ml of clear broth (or water), 1 pack (500 g) of passed tomatoes, 250 g long grain rice, approx. 1/2 bunch of fresh coriander, 1 tbsp lemon juice to drizzle, lemon for garnish
preparation
1. Thaw prawns and seafood separately on a sieve. Peel onion and garlic and chop finely. Clean the peppers and tomatoes, wash, drain and cut into small cubes.
2. Wash shrimp and, except for the tail fins, peel and remove the intestine. Heat 2 tablespoons of olive oil in a large saucepan, fry the shrimp 2-3 minutes while turning. Season with salt and a little pepper and remove.
3. Add 2-3 tablespoons of oil to the hot frying fat, add onion, garlic, vegetables and bay leaf and stew for about 10 minutes. Stir in between. When the vegetables are almost mushy, season with about 1 teaspoon salt, pepper and paprika. Pour in the white wine and bring to the boil, then add the broth (or water) and the passed tomatoes and bring to the boil. Add rice and simmer over medium heat for 15-20 minutes, stirring occasionally.
4. Rinse the seafood in cold water and drain. After 15-20 minutes, if the rice is still firm, add seafood and simmer for about 5 minutes. Put shrimps on top and let cover covered on the stove for about 5 minutes.
5. Wash the coriander, shake it dry and chop it roughly. Drizzle prepared seafood rice with lemon juice. Garnish with lemon corners and sprinkle with cilantro.
Biriyani with beef
Ingredients (4 people)
400 g of lean beef (from the shoulder), 6 tablespoons of oil, salt, pepper, 4 onions, 8 cloves of garlic, 1 piece (about 1 cm) ginger root, 1 teaspoon ground cumin, 1 teaspoon cinnamon powder, 250 g tomatoes, 2 stems each Coriander and mint, 200 g basmati rice, 300 g potatoes, 5 cardamom pods, 1 tsp turmeric, 200 ml vegetable broth, mint for garnish
preparation
1. Wash the meat, pat dry and cut into cubes of approx. 1 cm. Heat 3 tablespoons of oil in a flat casserole, add the meat and fry vigorously, season with salt and pepper. Deglaze with 300 ml of water. Bring to a boil and cook covered for about 30 minutes.
2. For the seasoning paste peel 2 onions and dice roughly. Peel garlic and ginger and chop. Puree onions, garlic, ginger, cumin and cinnamon. Wash the tomatoes, clean them and dice them roughly. Wash coriander and mint, shake dry and finely chop.
3. Add rice to 400 ml of boiling salted water and pre-heat for 5 minutes on low heat. Pour into a colander, quench and drain. Peel potatoes, wash and cut into small cubes. Heat 2 tablespoons of oil in a pan, sauté the potatoes for about 5 minutes, turning over with salt and pepper. Remove from the stove.
4. Peel 2 onions and cut into rings. Heat 1 tbsp of oil in a pan and fry the onion rings until crispy. Add seasoning paste to the meat. Add tomatoes, coriander and mint, heat briefly. Mix potatoes, about half of the onion rings, cardamom and rice, on the meat. Sprinkle with turmeric and remaining onion rings.
5. Pour the broth over and covered in the preheated oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) bake for about 15 minutes. Then switch the oven down (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) and bake for approx. 25 minutes. Remove from the oven, serve on a plate, garnish with mint.
Rice meat from the oven
Ingredients (4 people)
650 ml vegetable broth, 200 g long grain rice, 800 g savoy cabbage, 2 onions, 1 clove of garlic, 4 pork neck steaks (about 175 g each), salt, pepper, 2 tablespoons oil, 1 tablespoon butter, 1 can (425 ml) tomatoes, 100 g smoked, streaky bacon, 200 g small mushrooms, 100 g grated gouda cheese, 1/2 bunch chives
preparation
1. Boil 500 ml broth, cook rice for about 15 minutes. Clean savoy cabbage, wash and cut into strips. Peel onion and garlic, dice small. Wash meat, pat dry, season with salt and pepper. Heat the oil in a pan and fry the meat vigorously from each side. Take steaks out. Fry onion and garlic in hot frying fat. Add savoy cabbage and butter, fry for a short time. Add 150 ml broth and season with salt and pepper. Bake for about 5 minutes while turning several times.
2. Chop the tomatoes, mix under the rice, season with salt and pepper. Distribute half of the rice mixture in a large casserole dish. Put steaks on top, add remaining rice. Cover with savoy cabbage and seal with alufoil. Cook in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 45 minutes.
3. Cut bacon into strips. Clean mushrooms and clean, halve. Fry the bacon in a hot pan. Add mushrooms and roast until golden brown. Season with pepper. Remove aluminum foil, spread the mushroom mixture on the savoy cabbage, sprinkle with cheese. Bake in a hot oven for about 15 minutes. Wash chives, shake dry and cut into small rolls. Sprinkle casserole with it and serve.
Vegetable rice pan with yoghurt dip
Ingredients (4 people)
1/2 bunch of spring onions, 1 small eggplant (about 250 g), 1 zucchini (about 200 g), 1 small red pepper, 3 stems thyme, 2 tablespoons oil, 1 teaspoon curry powder, 200 g coconut milk, 2 packs ( à 250 g) Express Basmati & Thai rice, salt, pepper, 2 garlic cloves, 250 g whole milk yoghurt, 150 g sour cream
preparation
1. Wash and wash the spring onions and cut them into thin rings at an angle. Clean eggplant and zucchini, wash and cut into pieces. Cut the peppers in half, clean them, wash them and also dice them roughly. Wash the thyme, shake it dry, pluck the leaves from the stems and finely chop.
2. Heat 1 tbsp of oil in a large pan. Stew the aubergine, zucchini and pepper for 3-4 minutes. Dust with curry. Add thyme and add coconut milk. Cover and simmer for 8-10 minutes. 3 minutes before the end of cooking, add rice, 3 tablespoons of water and spring onions. Season with salt and pepper.
3. Peel and slice the garlic for the dip. Heat 1 tablespoon of oil in a small pan and fry the garlic until crispy. Remove, allow to cool and chop roughly. Mix yoghurt and sour cream. Add garlic, season with salt and pepper. Fill in a small bowl and add to the rice pan.
Rice pan with pointed cabbage, tuna and waxy eggs
Ingredients (4 people)
1 jar saffron threads, 200 g long grain rice, salt, 1 head of pointed cabbage (about 600 g), 2 red onions, 1 can (185 g) tuna naturrell, 3 tablespoons olive oil, pepper, 4 eggs, 4 stalks curly parsley
preparation
1. Soak the saffron threads in 2 tablespoons of water. Prepare rice in boiling salted water according to the package instructions. Clean and wash the cabbage, cut into slices and cut into coarse strips from the stalk. Peel the onions and cut into strips. Pour the tuna into a sieve and drain.
2. Heat 1 tbsp of oil in a pan and fry the vegetables for about 4 minutes, turning them over. Season with salt and pepper. Remove vegetables from the pan. Heat 2 tablespoons of oil in the pan and roast the rice for about 5 minutes, turning it over. Season with salt and saffron.
3. Meanwhile cook eggs in boiling water for 4-5 minutes. Wash the parsley, shake it dry, pluck the leaves from the stems and chop. Add the vegetables and tuna to the rice and fry for about 2 minutes. Quench the finished eggs cold, peel and halve. Arrange rice pan and eggs. Sprinkle with parsley.
Italian rice
Ingredients (6 people)
1 zucchini, 1 red pepper, about 8 stems thyme, 150 g coppa (or ham), 300 g risotto rice, 2 tbsp olive oil, 750 g vegetable stock, 1/4 l dry white wine, 50 g parmesan cheese, 100 g herb Garlic cream cheese, 100 g crème fraîche, salt, pepper
preparation
1. Wash the zucchini, clean and cut into small cubes. Cut the peppers in half, clean them, wash them and finely dice them. Wash thyme, shake dry and roughly chop the leaves of 4 stems. Cut Coppa small. Mix the rice, chopped thyme, coppa, oil and diced vegetables and spread on 6 small casseroles.
2. Boil broth and wine, add and mix. Cover pots and bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) about 40 minutes. Stirring occasionally.
3. Grate Parmesan. Mix the Parmesan, cream cheese and crème fraîche, stir in the rice about 10 minutes before the end of the cooking time. Remove the potty from the oven. Garnish with thyme and pepper and serve immediately.
Asparagus Salad Kassel
Ingredients (4 people)
150 g long grain rice, salt, 1 can (314 ml) tangerine oranges, 150 g whole milk yoghurt, 4 tablespoons salad cream, 2 tablespoons fruit vinegar, curry powder, pepper, 500 g white asparagus, 500 g green asparagus, 1 tablespoon sugar, 1 onion, 500 g of dissolved pork chop, 2 tbsp sunflower oil, 1/2 cress bed
preparation
1. Prepare rice in boiling salted water according to the package instructions. Pour tangerines into a sieve, catch the juice. For the sauce, mix yoghurt, salad cream, vinegar and 6 tablespoons tangerine juice. Season with curry, salt and pepper.
2. Wash asparagus. Peel white asparagus. From the white and green asparagus cut off the woody ends. Third asparagus spears. Put the white asparagus in plenty of boiling salted water, add sugar and cook for 15-20 minutes, depending on the thickness. Approximately Add green asparagus 5 minutes before the end of the cooking time.
3. Peel the onion and cut into slices. Toss the meat. Heat the oil in a pan and fry the meat for about 5 minutes, turning it over. After about 3 minutes, add onion slices. Season with pepper. Mix prepared ingredients. Carefully fold in mandarins. Cut the cress off the bed and sprinkle with the salad.
Robiola vegetable with salmon and spinach
Ingredients (4 people)
125 g basmati rice, salt, 2 tsp turmeric, 1 tsp fennel seed, 4 small zucchini, 2 large fennel tubers, 100 g young spinach, 200 g salmon fillet without skin, 2 tbsp flour, 1 tbsp oil, pepper, grated nutmeg, 1 packet (175 g) Robiola cream cheese with herbs, 300 ml vegetable broth
preparation
1. Prepare rice in boiling salted water with turmeric as per package instructions. Roast fennel seeds in a pan without fat, remove.
2. Clean and wash the zucchini, cut along the upper third. Carefully hollow out the zucchini. Clean the fennel, possibly put aside some fennel green for garnish. Halve fennel, cut out hard stalk. (Use vegetable remains otherwise, eg cook vegetable broth from it). Remove from the fennel tubers the two outer layers, wash and simmer in a pan covered with a little boiling salted water for about 4 minutes. (Use the remainder of the fennel.) Remove the fennel, fry and drain.
3. Wash spinach and shake dry. Wash salmon, pat dry, dice and turn into flour. Heat the oil in a coated pan. Roast the salmon for about 3 minutes while turning. Add spinach, fry for a short time, season with salt, pepper and nutmeg.
4. Drain the rice, stir in the fennel seed. Fill fennel and zucchini with rice, salmon and spinach. Spread cheese over it with the help of 2 teaspoons. Put stuffed vegetables on a frying pan of the oven and add stock. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 45 minutes. Remove the vegetables and garnish with the fennel green.
Stuffed beef tomatoes with rice and hack
Ingredients (4 people)
100 g long grain rice, salt, 8 beef tomatoes (about 200 g each), 2 shallots, 1 tablespoon oil, 500 g mixed minced meat, pepper, dried oregano, 75 g feta cheese, 125 ml vegetable broth, 1 package (200 g) Tsatsiki
preparation
1. Prepare rice in boiling salted water according to the package instructions. Wash tomatoes, rub dry. Cut off the tomatoes on the stem approach about 1/5 as a "lid". Hollow out tomatoes. Store half of the inside of the tomato and cut into small pieces if necessary. Peel the shallots and finely dice. Heat oil in a pan. Sauté the shallots for about 2 minutes. Add the hack and fry for about 5 minutes until crumbly. Tomato inside, simmer for about 2 minutes. Season with salt, pepper and oregano.
2. Crumble the sheep's cheese and mix with the rice under the mince. Fill the tomatoes with the rice-minced-meat mixture. Put the tomatoes in an ovenproof casserole dish and add stock. Cook in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. 8-10 minutes before the end of the cooking time, place "lid" on the tomatoes. Remove and serve with Tsatsiki.
Suppli alla romana (Stuffed rice croquettes with hack)
Ingredients (4 people)
25 g of dried porcini mushrooms, 2 onions, 2 tbsp olive oil, 250 g risotto rice, 750 ml vegetable stock, salt, 400 g mixed minced meat, 3-4 stems of basil, 1 tin (425 ml), tomato, salt, pepper, 125 g Mozzarella cheese, 2 tablespoons milk, 2 eggs, 2-3 tablespoons flour, 3-4 breadcrumbs, 1 liter of oil for frying
preparation
1. Soak the mushrooms in 150 ml of cold water. Peel the onions and finely dice them. Heat 1 tbsp oil in a saucepan. Sauté half of the onion cube and rice in it for about 2 minutes. Gradually add stock, stirring occasionally. Only add the next portion of liquid when the rice has absorbed the liquid. Simmer for about 30 minutes over low to medium heat.
2. Put the risotto on a baking sheet and let cool. Drain the porcini mushrooms, collecting the fond. Cut the mushrooms into small pieces. Pass the porcini mushroom through a fine sieve or cloth and make up to 200 ml with water.
3. Heat 1 tbsp of oil in a pan. Fry the hack crumbly for 4-5 minutes. Add remaining onion cubes and porcini mushrooms approx. 2 minutes before the end of the cooking time. Wash basil, shake dry and finely chop the leaves of 2 stems. Put tomatoes and chopped basil in the pan and simmer for about 5 minutes. Season with salt and pepper. Approximately Remove 12 teaspoons of minced meat. Pour the mushroom stock in the chopped sauce and simmer for about 10 minutes.
4. For the balls mozzarella cut into 12 equal pieces. Flatten 2 tablespoons of rice in each hand. Approximately Put 1 teaspoon of stuffing and press a piece of mozzarella in the middle. Form rice around the filling into a ball. 2 eggs and milk in a deep plate, season with salt and pepper. Roll the balls first in flour, then egg and then breadcrumbs. Heat frying fat and fry balls in portions golden brown.
5. Season the sauce again with salt and pepper. Arrange rice balls with meat sauce on plates and garnish with basil.
Asian pointed cabbage rolls
Ingredients (4 people)
100 g sticky rice, salt, 1 large pointed cabbage (about 1 kg), 200 g carrots, 1 red pepper, 100 g mangetout, 1/4 314 ml tin bamboo shoots, 8 stalks of coriander, 1 red chilli pepper, 2 tablespoons oil, salt, Pepper, 1 Msp. Ground cumin, kitchen yarn
preparation
1. Cook rice according to the instructions in boiling salted water. Brush the cabbage, remove 8 individual leaves from the stalk. Other cabbages use otherwise. Blanch leaves in boiling salted water for 3-4 minutes, remove and drain.
2. Peel and wash carrots for filling. Halve, clean and wash the pepper. Clean the mangetouts. Cut vegetables into very fine strips. Drain bamboo shoots in a sieve and cut into thin strips. Wash cilantro, shake dry. Pluck leaves from the stems, except some for garnish, and chop. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces.
3. Heat 1 tbsp of oil in a pan. Sauté the vegetables and chillies for about 4 minutes while turning. Season with salt, pepper and cumin vigorously. Remove the pan from the heat and let cool for about 20 minutes. Drain the rice and let it cool as well.
4. Place 2 cabbage leaves next to each other overlapping and add 1/4 of the rice to one end. Give on each 1/4 of the vegetables. Beat pages over the filling and roll up the leaves. Tie roulades together with kitchen yarn.
5. Heat 1 tbsp oil in a pan. Fry the rolls in a pan for 4-6 minutes. Garnish the kale roulades with coriander. It tastes sweet and sour sauce.
Moroccan rice pot with shrimps
Ingredients (4 people)
200 g frozen raw shrimp (without head, without shell), 250 g Cabanossi sausage, 2 onions, 2 garlic cloves, 1/2 head of pointed cabbage (about 600 g), 1 organic lemon, 6 stalks of peppermint, 100 g of long grain rice, 50 g sultanas, 1 jar (0.1 g) saffron threads, 1 pinch of allspice, 2 slices of cinnamon, 1 tablespoon instant vegetable broth, salt, pepper
preparation
1. Thaw shrimp at room temperature. Slice sausage. Peel onions and garlic. Cut the onions into strips. Chop garlic. Brush the cabbage, wash it, halve it and cut it roughly cubic from the stalk.
2. Wash lemon hot, grate dry and slice. Wash the mint, shake it dry, pluck the leaves from the stems and chop until garnished. Peel shrimp, remove the intestine. Wash shrimp.
3. Pour rice, sultanas and prepared ingredients into a large pot (about 2.5 liters) and add about 1 1/2 liters of water. Season with saffron, allspice, cinnamon and broth. Boil and simmer in a closed pot for about 20 minutes. Stir in between. Season with salt and pepper.
Rice casserole with peas and Black Forest ham
Ingredients (4 people)
200 g frozen peas, 1 egg, 150 ml milk, salt, pepper, grated nutmeg, 100 g gouda cheese, 1 pack (250 g) pre-cooked long grain rice, 6 slices of black forest ham (about 60 g), 25 g butter
preparation
1. Pour boiling water over the peas, quench and drain in a colander. Stir egg with milk, season with salt, pepper and nutmeg. Rasp cheese. Mix the rice with the peas, put half in a casserole dish, sprinkle with half of the cheese and cover with 3 slices of ham. Layer the remaining ingredients as well and pour egg milk over them.
2. Spread the butter in little flakes on the casserole and bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 30 minutes. Take out and serve immediately.
Cherry rice with boulettes
Ingredients (4 people)
4 slices of toasted bread, 1 small onion, 5 stalks of oregano, 1 glass (720 ml) cherries, 600 g mixed minced meat, 1 teaspoon mustard, 1 egg, salt, sweet and sweet paprika, pepper, 400 g long grain rice, 2 tablespoons oil, cumin
preparation
1. Soak the toast in cold water. Peel onion and chop finely. Wash the oregano, shake it dry and chop the leaves of 4 stalks. Pour cherries into a strainer, drain, collect juice.
2. Knead the hack, oregano, squeezed bread, onion, mustard and egg into a smooth mixture, season with salt, paprika and pepper. From the mass form about 16 small meatballs.
3. Prepare rice in boiling salted water according to the package instructions, replacing some of the water with the cherry juice. Heat oil in a pan. Roast the meatballs in portions, turning them for about 10 minutes. Take out and keep warm. Drain the rice, add the cherries. Season the rice with cumin and arrange with the meatballs. Garnish with the remaining oregano.
Rice quiche with mushrooms
Ingredients (12 pieces)
2 medium onions, 1-2 cloves of garlic, 20 g butter, 250 g risotto rice, 150 ml dry white wine, about 600 ml vegetable broth, 125 g shiitake mushrooms, 250 g red pepper, 200 g leek, 150 g 200 g cabanossi, 2-3 tablespoons olive oil, 2-3 stalks thyme, salt, pepper, 100 g grated, medieval gouda cheese, 1 egg, 4-5 tablespoons milk, 1 red chili pepper, 30 g brown sugar, about 3 tables darker Balsamic vinegar, 1 package (500 g) chopped tomatoes, 2-3 tablespoons tomato ketchup, fat and breadcrumbs for the mold
preparation
1. Peel onion and garlic. Finely chop the onion, chop garlic. Heat the fat in a pot and fry the onions and garlic. Add rice, sauté briefly with stirring and deglaze with white wine. Heat broth, gradually add it and stir. Only add the next portion of liquid when the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
2. Meanwhile, clean mushrooms. Slice the mushrooms, halve or quarter the shiitake, depending on size. Clean peppers and leeks, wash and drain. Cut the peppers into thin strips, cut the leeks into rings. Slice Cabanossi. Wash thyme, shake dry and peel off the leaves.
3. Heat the oil in a frying pan, sauté Cabanossi, turn it over and turn it off. Add mushrooms, peppers and leeks and fry them for 5-6 minutes, turning them over. Add cabanossi and thyme, season with salt and pepper.
4. Stir the cheese under the prepared risotto, season with salt and pepper. Approximately Lift half of the vegetable mixture under the rice and allow to cool for about 10 minutes. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Add rice to the dish and smooth. Distribute the remaining vegetable mixture and press lightly. Whisk egg, milk, a little salt and pepper. Drizzle the quiche evenly. Bake in the preheated oven, 2nd rail from below (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 30 minutes.
5. Peel the onion and finely dice. Wash the chili peppers, cut lengthways and remove the seeds. Finely chop the pod. Caramelise onion and sugar in a saucepan, deglaze with vinegar. Add tomatoes, ketchup and chili and bring to a boil. Cook for about 5 minutes. Season salsa with salt and let cool. Let the quiche rest for about 10 minutes, then remove from the tin and serve with tomato salsa.
