Rice buffer with herb dip and salad

Name: Rice buffer with herb dip and salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp Salt; 1 Spring onion; 50 g Low-fat curd; 2 TABLESPOONS Milk; 7-10 Tbsp Pepper; 1 TABLESPOON Fruit vinegar; 1 TABLESPOON Vegetable broth (instant); 1 TEASPOON Honey; 2 TEASPOONS Oil; 1 (15 g) small shallot; 30 g Lamb's lettuce; 1 (40 g) small tomato; 1 egg (size S); 1 TABLESPOON Flour; 7-10 Tbsp Parmesan shavings

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp Salt
1 Spring onion
50 g Low-fat curd
2 TABLESPOONS Milk
7-10 Tbsp Pepper
1 TABLESPOON Fruit vinegar
1 TABLESPOON Vegetable broth (instant)
1 TEASPOON Honey
2 TEASPOONS Oil
1 (15 g) small shallot
30 g Lamb's lettuce
1 (40 g) small tomato
1 egg (size S)
1 TABLESPOON Flour
7-10 Tbsp Parmesan shavings

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean and wash spring onion and cut into rings. Mix curd and milk, season with salt and pepper. Stir the spring onion into the quark, except for a little to garnish.
2
For the vinaigrette, whisk vinegar, stock, salt, pepper and honey. Add 1 teaspoon of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean the lamb's lettuce and wash thoroughly in plenty of water.
3
Wash, clean and slice the tomato. Mix rice, egg and flour and season with salt. Heat 1 teaspoon of oil in a pan. Spread the rice dough with a spoon in the pan to make 2 small buffers.
4
Fry for about 3 minutes on each side. Arrange salad, buffer and quark on a plate. Drizzle salad with vinaigrette and sprinkle with parmesan. Sprinkle the remaining spring onion rings over the buffers and the quark.