Rice Balls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml basmati rice
- ml 1,000 water
- 8 tablespoon parmesan, finely grated
- 4 tablespoon tomato (s), dried and finely diced
- 50 g spinach leaves, cooked
- 1 half bell pepper (s), red, finely diced
- 4 tablespoon sesame seeds, lightly toasted
- a bit salt
- some nutmeg, grated
- some black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet and to your liking.
- Remove from heat and mix in the parmesan well. Mix the vegetables with the spices and add to the rice, mix everything well. Shape balls with damp hands, size as required.
- Serve the rice balls lukewarm, they don`t taste that good when cold.
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