Rice roulades on vegetables
easy
75 mins
75 mins
Ingredients
- 1 Bag (125 g) Basmati rice
- 7-10 Tbsp Salt
- 200 g Chicken filet
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 40 g unsalted peanuts
- 1 (500 g) Head pointed cabbage
- 2 Leek sticks (leek)
- 1 (approx. 500 g) yellow, green and red peppers
- 1 package (250 g) Bean sprouts
- 100 g frozen peas
- 7-10 Tbsp Sweet peppers
- 1/4 l Chicken broth (instant)
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Soy sauce
- 7-10 Tbsp Sambal Oelek
- 7-10 Tbsp wooden skewers
Directions
- 1
Cook rice in boiling salted water for 15-20 minutes, drain and remove from the bag. Wash the chicken filet, dab dry and cut into fine strips. Heat 1 tablespoon of oil and fry the meat in it.
- 2
Season with salt and pepper. Roast the nuts until golden brown. Clean and wash the cabbage and remove 8 leaves. Blanch leaves briefly in boiling water and rinse under cold water. Cut remaining cabbage into fine strips.
- 3
Clean, wash and cut the leek into rings. Peppers clean, wash and cut into strips. Wash and drain the soybean sprouts. Mix rice, nuts and chicken meat. Season with paprika powder.
- 4
Dab cabbage leaves dry. Spread rice on top, roll up and pin with wooden skewers. Heat the rest of the oil in a wok, fry the roulades well in it, remove and keep warm. Sauté the vegetables in the cooking fat.
- 5
Add chicken soup and bring to the boil. Stir cornflour and a little water until smooth and thicken the vegetables. Season to taste with soy sauce and Sambal Oelek. Arrange roulades on the vegetables and serve.
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