rice cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and chop the onion. Clean, wash and chop the peppers. Wash chicken filet, dab dry and cut into strips. Heat oil in a pot. Brown the meat in it, season with salt and pepper and take it out. Sauté onion and bell pepper in the frying fat for about 2 minutes. Add rice, steam briefly, add approx. 600 ml water, season with salt. Bring to the boil, cover and allow to swell over a low heat for 15-20 minutes

2. 2

   Remove from the heat, mix in the meat and let it cool down. Whisk crème fraîche and eggs, season with salt, pepper and nutmeg. Wash, clean and slice the tomatoes. Wash parsley, shake dry. Peel and chop the leaves. Grate cheese roughly

3. 3

   Grease a springform pan (26 cm Ø) with a high rim (approx. 8 cm). Wrap aluminium foil around the outside of the springform pan. Mix rice with egg cream, put it into the springform pan and smooth it down. Spread tomatoes on top, sprinkle with parsley and cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Cover if necessary during the last 10 minutes. Let the rice cake cool down a little. Serve with tomato sauce

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
350 kcal

CARBS
27 g

FATS
19 g

PROTEINS
19 g