Rice falafel with bean vegetables

Name: Rice falafel with bean vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 9 TABLESPOONS Oil; 250 g Natural and wild rice with 5 types of grain; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Curry; 1/2 TEASPOON Cumin; 40 g Flour; 400 g green beans; 150 g Shallots; 1 pierced tablespoon of sugar; 50 ml White wine vinegar; 1 can(s) (425 ml; separation weight: 250 g) small, white beans; 4 Stem(s) Mint; 300 g Skimmed milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 100 g Sheep's cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
9 TABLESPOONS Oil
250 g Natural and wild rice with 5 types of grain
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Curry
1/2 TEASPOON Cumin
40 g Flour
400 g green beans
150 g Shallots
1 pierced tablespoon of sugar
50 ml White wine vinegar
1 can(s) (425 ml; separation weight: 250 g) small, white beans
4 Stem(s) Mint
300 g Skimmed milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lemon
100 g Sheep's cheese

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add rice, steam for 1 minute and deglaze with 600 ml lightly salted water. Cover and let it swell at low heat for about 25 minutes. The water must have evaporated completely!
2
Season with salt, pepper, curry and cumin. Stir in flour and let it cool down. In the meantime clean, wash and chop the beans and cook them in boiling salted water for about 10 minutes. Drain, quench and let drain. Peel and halve the shallots. Heat 6 tablespoons of oil in a pan. Brown the shallots in it for about 2 minutes. Sprinkle with sugar, caramelise and deglaze with vinegar and 4 tablespoons of water. Bring to the boil. Put white beans in a sieve, rinse and drain. Mix the green and white beans with the shallots. Wash the mint, dab dry and cut into strips.
3
Brown the shallots in it for about 2 minutes. Sprinkle with sugar, caramelise and deglaze with vinegar and 4 tablespoons of water. Bring to the boil. Put white beans in a sieve, rinse and drain. Mix the green and white beans with the shallots. Wash the mint, dab dry and cut into strips. Mix yoghurt, lemon peel and mint. Season with salt, pepper and lemon juice. With wet hands form 12 balls from the rice mixture. Heat 2 tablespoons of oil in a frying pan and fry the balls all around until golden brown. Crumble the feta cheese and mix with the bean salad. Serve rice falafel with bean salad and mint sauce
4
Mix yoghurt, lemon peel and mint. Season with salt, pepper and lemon juice. With wet hands form 12 balls from the rice mixture. Heat 2 tablespoons of oil in a frying pan and fry the balls all around until golden brown. Crumble the feta cheese and mix with the bean salad. Serve rice falafel with bean salad and mint sauce