Fried rice with tomato and vegetable sauce

Name: Fried rice with tomato and vegetable sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (425 ml) white beans; 1/2 (approx. 250 g) Broccoli; 1 small onion; 2-3 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 100 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Whole milk yoghurt; 2 TEASPOONS deep-frozen 8-herb mixture; 2-3 TABLESPOONS Breadcrumbs; 1 egg (size M)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
1 can(s) (425 ml) white beans
1/2 (approx. 250 g) Broccoli
1 small onion
2-3 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
100 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Whole milk yoghurt
2 TEASPOONS deep-frozen 8-herb mixture
2-3 TABLESPOONS Breadcrumbs
1 egg (size M)

Directions

1
Prepare rice in boiling salted water according to package instructions. Place the beans in a sieve, rinse briefly under cold water and drain well. Cut broccoli into very small florets and blanch in salted water for 2-3 minutes. Drain and rinse under cold water. Peel and finely dice the onion
2
Heat 1 tablespoon of oil in a saucepan. Sauté diced onions for 1-2 minutes, then add tomatoes and stock. Season the sauce with salt, pepper and a little sugar and simmer covered for about 15 minutes
3
Drain the rice. Add yoghurt, herbs, breadcrumbs and egg and mix. Season the mixture with salt and pepper and form 12 roasts with wet hands. Heat 1-2 tablespoons of oil in a coated pan and fry the roastings in portions for 5-6 minutes until golden brown
4
Chop the tomatoes in the sauce with a spatula or fork. Add the beans and broccoli and season the sauce again. Arrange 3 roastings and sauce on each plate