Cherry rice with boulettes

Name: Cherry rice with boulettes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 discs Toast; 1 small onion; 5 Stem(s) Oregano; 1 glass (720 ml) Cherries; 600 g mixed minced meat; 1 TEASPOON Mustard; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 400 g Long grain rice; 2 TABLESPOONS Oil; 7-10 Tbsp Cumin

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 discs Toast
1 small onion
5 Stem(s) Oregano
1 glass (720 ml) Cherries
600 g mixed minced meat
1 TEASPOON Mustard
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
400 g Long grain rice
2 TABLESPOONS Oil
7-10 Tbsp Cumin

Directions

1
Soak the toast in cold water. Peel and finely chop the onion. Wash oregano, shake dry and chop the leaves of 4 stems finely. Pour the cherries into a sieve, let them drip off and collect the juice.
2
Knead minced meat, oregano, expressed bread, onion, mustard and egg to a smooth mixture, season with salt, paprika and pepper. Form approx. 16 small meatballs from the mixture
3
Cook the rice in boiling salted water according to the package instructions, replacing part of the water with the cherry juice. Heat the oil in a pan. Fry the meatballs in it in portions while turning for about 10 minutes. Remove and keep warm. Drain the rice and add the cherries. Season rice with some cumin and arrange it together with the meatballs. Garnish with remaining oregano