Right wrong rabbit with oven vegetables

Name: Right wrong rabbit with oven vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 250 g Wholemeal rice; 7-10 Tbsp salt, pepper, sugar; 2 Garlic cloves; 4 Onions; 75 g Sunflower seeds; 4 TABLESPOONS Oil; 6 Stem(s) Thyme; 4 (approx. 500 g) Carrots; 100 g Parmesan (piece); 7-10 Tbsp Fat and breadcrumbs; 150 g Fresh cream; 6 Eggs (Gr. M); 4 TABLESPOONS Flour; 7-10 Tbsp Sweet peppers; 300 ml dry red wine; 1/4 l Vegetable broth; 2 TEASPOONS Cornstarch; 500 g green asparagus; 500 g Tomatoes

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

250 g Wholemeal rice
7-10 Tbsp salt, pepper, sugar
2 Garlic cloves
4 Onions
75 g Sunflower seeds
4 TABLESPOONS Oil
6 Stem(s) Thyme
4 (approx. 500 g) Carrots
100 g Parmesan (piece)
7-10 Tbsp Fat and breadcrumbs
150 g Fresh cream
6 Eggs (Gr. M)
4 TABLESPOONS Flour
7-10 Tbsp Sweet peppers
300 ml dry red wine
1/4 l Vegetable broth
2 TEASPOONS Cornstarch
500 g green asparagus
500 g Tomatoes

Directions

1
For the roast, cook rice according to the instructions on the packet in approx. 700 ml boiling salted water. Peel garlic and 2 onions and chop finely. Roast sunflower seeds in a pan without fat. Take out.
2
Heat 1 tablespoon of oil in a frying pan. Sauté the onion and garlic cubes for about 10 minutes. Wash the thyme, shake dry and pluck the leaves. Peel, wash and roughly grate the carrots. Grate cheese finely.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a box mould (approx. 10 x 30 cm). Sprinkle with breadcrumbs. Mix rice with sunflower seeds, onion mix, cheese, thyme, crème fraîche, eggs and flour well.
4
Season with salt, pepper and approx. 1⁄2 TL paprika. Fill into the tin and place on a baking tray. Bake in the hot oven for about 1 hour.
5
For the sauce, meanwhile peel and chop the rest of the onions. Heat 1 tablespoon of oil in a saucepan. Fry the onions well. Season with salt, pepper and 1 tsp. sugar. Deglaze with wine, bring to the boil and reduce to about a third.
6
Add stock, bring to the boil. Stir starch and 2 tablespoons of water until smooth. Stir into the sauce. Simmer for about 2 minutes while stirring. Season to taste and keep warm.
7
For the oven vegetables, wash the asparagus and cut off the woody ends. Wash the tomatoes and cut them in half horizontally. After 40 minutes, place the vegetables on the tray next to the roast, placing the tomatoes on the tray with the cut ends facing upwards.
8
Sprinkle vegetables with the rest of the oil. Season with salt and pepper. Cook in the oven for about 20 minutes.
9
Remove the rice roast, keep the vegetables warm in the switched off oven. Let the roast rest for about 10 minutes, then loosen it at the edge of the pan with a knife and carefully turn it over. Cut into slices, arrange with vegetables and sauce.