Rice Balls on Tomato Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice
- 0.5 liter ½ water
- 1 teaspoon salt
- 2 egg (s)
- 80 g breadcrumbs
- 50 g cheese (e.. Gouda), rated
- 1 bunch thyme
- 2 tablespoon margarine
- 2 bunch spring onion (s)
- 2 tablespoons oil
- 500 g tomato (s) (alternatively 1 can tomatoes)
- 1 clove garlic
- salt and pepper
- Thyme to decorate
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil in salted water and let it soak for about 20 minutes. Then let it cool down.
- Mix the cooled rice with eggs, breadcrumbs, grated cheese and chopped thyme. Season to taste with salt and pepper. Shape it into approx. 12 balls.
- Heat the margarine and fry the rice balls in it until golden brown. Then keep warm.
- Clean the spring onions, cut into rings, sauté in heated oil for about 5 minutes. Wash, peel and dice tomatoes and add to the spring onions (alternatively, take the tomatoes out of the tin). Season to taste with the spices and garlic.
- Arrange rice balls on the sauce and serve decorated with thyme leaves.
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