Vegetable ragout in a rice-grain ring
easy
45 mins
45 mins
Ingredients
- 200 g Hearty rice finesse from natural rice, 5 valuable grains and sesame
- 7-10 Tbsp Salt
- 500 g Brussels sprouts
- 1 small head cauliflower
- 4 medium-sized carrots
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
- 1 TABLESPOON Flour
- 1/8 l Milk
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1/2 bunch parsley, dill and chives
Directions
- 1
Put the rice mixture into boiling salted water and cook on a low heat for 35 minutes. Clean and wash vegetables, cut cauliflower into small florets, cut carrots into slices.
- 2
Place the Brussels sprouts and cauliflower in boiling salted water and cook for 20 minutes. Add the carrots five minutes before the end of cooking time. Drain the vegetables and collect the vegetable water. Heat fat in a pot, sweat flour in it and add 1/4 litre vegetable stock and milk, boil well while stirring.
- 3
Season to taste with salt, pepper and nutmeg. Wash the herbs (put something aside for garnishing), chop finely and stir in. Add vegetables to the sauce. Drain the rice mixture. Pour into small savarin cups as desired and turn out onto plates.
- 4
Arrange vegetable ragout in it and garnish with herbs.
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