Rice buffer with zucchini and tomato vegetables

Name: Rice buffer with zucchini and tomato vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 10 g Butter or margarine; 2 cubes (10 g each) Herbals, "Basil-Thyme"; 200 g Organic Rice Flakes; 250 g Courgette; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g) chunky tomatoes; 2 Eggs (size M); 4-5 Tbsp clarified butter; 7-10 Tbsp f

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
10 g Butter or margarine
2 cubes (10 g each) Herbals, "Basil-Thyme"
200 g Organic Rice Flakes
250 g Courgette
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g) chunky tomatoes
2 Eggs (size M)
4-5 Tbsp clarified butter
7-10 Tbsp f

Directions

1
Peel and finely chop the onion. Heat the fat in a pot and fry half of the onion cubes in it until transparent. Pour on 1/2 litre of water, add the herbs and bring to the boil. Add rice flakes and cook for about 1 minute while stirring.
2
Swell over low heat for 10-15 minutes and let cool. In the meantime wash and clean the zucchini and cut them into fine cubes. Heat oil in a pot and fry the remaining onions and diced courgettes.
3
Season with salt and pepper and add chunky tomatoes. Boil up the vegetables, let them boil down for about 5 minutes and season with salt and pepper. Stir eggs into the rice mixture. Heat some clarified butter in a large pan and bake about 12 golden brown rice buffers in portions.
4
Arrange on plates with zucchini-tomato vegetables and sprinkle with fresh thyme and serve garnished with parsley.