Cheese sticks with nut spanade on paprika vegetables

Name: Cheese sticks with nut spanade on paprika vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 red, green and yellow peppers; 5 TABLESPOONS Olive oil; 2 Garlic cloves; 1/2 bunch Sage; 1 1/2 TABLESPOONS Honey; 150 ml Vegetable broth (instant); 2-3 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Pepper; 400 g Sheep's cheese; 1 egg (size M); 3-4 Tbsp Breadcrumbs; 2 TABLESPOONS Hazelnut flakes; 3-4 Tbsp Flour; 4 Stem(s) Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 red, green and yellow peppers
5 TABLESPOONS Olive oil
2 Garlic cloves
1/2 bunch Sage
1 1/2 TABLESPOONS Honey
150 ml Vegetable broth (instant)
2-3 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Pepper
400 g Sheep's cheese
1 egg (size M)
3-4 Tbsp Breadcrumbs
2 TABLESPOONS Hazelnut flakes
3-4 Tbsp Flour
4 Stem(s) Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into rhombs. Heat 3 tablespoons of oil in a pan. Sauté the peppers for 2-3 minutes.
2
Meanwhile peel garlic and dice finely. Wash the sage, dab dry and put something aside for garnishing. Remove the coarse stalks from the remaining sage and chop the leaves finely. Fry garlic and chopped sage for 1-2 minutes.
3
Push the peppers to the edge of the pan with the spatula. Put the honey in the middle and let it caramelize. Deglaze with stock and balsamic vinegar and simmer briefly. Season vegetables with salt, pepper and possibly a little honey and put aside or keep warm.
4
Cut the cheese into finger-thick (approx. 2 x 7 cm) strips. Whisk the egg. Mix breadcrumbs and hazelnuts. Turn the sticks first in flour, then in egg, then in breadcrumbs and press a little. Repeat the process.
5
Heat 2 tablespoons of oil in a large, coated frying pan. Fry the sticks for 4-5 minutes until golden brown. Wash parsley, dab dry, remove coarse stalks and cut parsley into strips.
6
Drain the rice in a sieve and mix with the parsley. If necessary, reheat the vegetables again. Arrange rice, vegetables and cheese sticks on preheated plates. Garnish with sage.