Rice-vegetable roast with curry sauce
easy
90 mins
90 mins
Ingredients
- 250 g Natural rice
- 7-10 Tbsp Salt
- 1 (approx. 100 g) Carrot
- 1/2 bunch Spring onions
- 7-10 Tbsp (about 100 g)
- 125 g medieval Gouda cheese
- 2 Eggs (size M)
- 100 g Low-fat curd
- 50 g chopped hazelnuts
- 3 TABLESPOONS Wholemeal breadcrumbs
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 collar Parsley and chives
- 30 g Butter or margarine
- 1 1/2 TABLESPOONS Curry
- 20 g Whole-wheat flour
- 1/2 l Milk
- baking paper
Directions
- 1
Cook the rice in boiling salted water for about 30 minutes. Meanwhile peel, wash and roughly grate the carrot. Clean, wash and cut spring onions into rings. Grate cheese finely. Let the drained rice cool down a little. Then knead with the vegetables, 75 g cheese, eggs, quark, nuts and breadcrumbs. Season with salt, pepper and nutmeg. Form a longish roast. Line a baking tray with baking paper, place the roast on top and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. In the meantime, wash the herbs and chop them, except for a little to garnish. Mix with remaining cheese and spread on the roast 15 minutes before the end of the cooking time. Melt the fat. Sweat curry and flour briefly in it. Deglaze with the milk while stirring and simmer for about 5 minutes. Season to taste with salt and pepper. Arrange roast on a board and garnish with remaining herbs. Serve with curry sauce
- 2
Cutlery: Boda Nova
- 3
Glasses: Kosta Boa
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