Rice biscuits with vegetable curry

Name: Rice biscuits with vegetable curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g dried chickpeas; 3/4 l Vegetable broth (instant); 225 g Long grain, wild rice and Thai rice mixture; 2 Onions; 2 Courgettes (about 150 g each); 1 red and yellow peppers (approx. 200 g each); 4-5 Tbsp Oil; 1 TABLESPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g medieval Gouda cheese; 3 Eggs; 150 g ripened cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Coriander

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g dried chickpeas
3/4 l Vegetable broth (instant)
225 g Long grain, wild rice and Thai rice mixture
2 Onions
2 Courgettes (about 150 g each)
1 red and yellow peppers (approx. 200 g each)
4-5 Tbsp Oil
1 TABLESPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g medieval Gouda cheese
3 Eggs
150 g ripened cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Coriander

Directions

1
Soak the chickpeas in plenty of water overnight. Add rice to 450 ml of boiling broth, cover and leave to swell over a low heat for about 20 minutes, then peel and finely chop the onions. Clean, wash and cut the zucchini and peppers into half slices or pieces. Heat 2 tablespoons of oil in a saucepan and sauté half of the onions in it. Add paprika and zucchini and steam for about 5 minutes.
2
Dust with curry and season with salt and pepper. Drain the chickpeas and add to the vegetables. Deglaze with remaining stock and bring to the boil. Cover and cook over low heat for about 30 minutes. Meanwhile drain rice if necessary and let it cool down a little. Grate cheese finely. Heat 1 tablespoon of oil in a pan. Sauté the remaining onion. Add the cheese and eggs to the rice and mix. Heat the remaining oil and add a heaped tablespoon of the rice mixture to the pan, press flat and fry on each side over medium heat for about 3 minutes until golden brown.
3
Heat 1 tablespoon of oil in a pan. Sauté the remaining onion. Add the cheese and eggs to the rice and mix. Heat the remaining oil and add a heaped tablespoon of the rice mixture to the pan, press flat and fry on each side over medium heat for about 3 minutes until golden brown. Add sour cream to the vegetables shortly before the end of the cooking time and stir in. Add sauce thickener while stirring, bring to the boil again and season to taste. Arrange the rice cookies with the vegetable curry on a plate and serve garnished with coriander as desired