Rice Ring with Vegetable Stew
by Editorial Staff
Baked rice rings are very popular in Germany. In this recipe, it is served with a light vegetable stew and a creamy shrimp sauce. Rice is the most tender thanks to the addition of cheese, yolks and cream.
Servings: 6
Cook: 60 mins
Ingredients
For the rice ring:
- Butter (for mold lubrication)
- Rice (long grain, Mistral Orient) – 350 g
- Broth (chicken) – 800 ml
- Cream – 175 ml
- Egg yolk – 2 pcs
- Parmesan (or other hard cheese, finely grated) – 100 g
For the stew:
- Green beans – 200 g
- Carrots – 200 g
- Asparagus – 300 g
- Green peas (can be frozen) – 80 g
- Butter – 25 g
- Wheat flour / Flour – 1 tbsp
- Cream – 250 ml
- Broth (chicken) – 150 ml
- Salt (to taste)
- Black pepper (freshly ground, to taste)
- Nutmeg – 1 pinch.
- Sweet paprika – 1 pinch.
- Shrimps (small peeled) – 250 g
- Parsley – 1/2 bunch.
Directions
- Preheat the oven to 200C. Grease the pan with butter. Cook the rice in hot broth for 20 minutes or until tender. Add cream, yolks, cheese, black pepper and salt to the rice (a little, because cheese adds salt). Such rice is already very tasty in itself, and it can be immediately served hot with a salad or as a side dish for meat.
- Stir the seasoned rice, put in a mold and press down well with a spoon. All this can be done the day before serving, covered and refrigerated. One hour before serving, remove the rice from the refrigerator and return it to room temperature, otherwise, it will not bake properly. Half an hour before serving put the rice in the oven and bake for 25 minutes until golden brown.
- Meanwhile, wash and chop the green beans. Peel the carrots and cut into equal pieces. Break off the tough cuttings of the asparagus and chop.
- In a large saucepan, boil water and add carrots, cover and cook for 5 minutes. Add beans, asparagus and peas, cover and cook for another 5 minutes, or until vegetables are tender.
- Melt the sauce butter in a heavy-bottomed saucepan. Add flour and cook, stirring occasionally, for 2 minutes. Remove from heat, add cream, broth and stir, return to heat and cook, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste, add grated nutmeg and sweet paprika. Put the shrimps in the sauce and heat over low heat for 2-3 minutes.
- Place the rice ring on a plate and fill the middle with vegetable stew and creamy shrimp sauce. Sprinkle with parsley and serve immediately.
Enjoy your meal!
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