Wholemeal Rice Biscuits
easy
60 mins
60 mins
Ingredients
- 200 g Whole Grain Rice
- 1/2 l Vegetable broth (instant)
- 100 g Parmesan cheese
- 2 Eggs (size M)
- 50 g Wholemeal breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON dried herbs of Provence
- 100 g chopped almonds
- 1 small head cauliflower
- 250 g Carrots
- 100 g frozen peas
- 40 g Butter or margarine
- 1 medium onion
- 200 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 1-2 TEASPOONS Lemon juice
- 1 collar Chervil
Directions
- 1
Add rice to the boiling stock and let it swell for about 30 minutes at low heat. Let it cool down. Grate cheese finely. Mix rice, eggs, breadcrumbs and cheese. Season with salt, pepper and herbs.
- 2
Form 8 cookies from the dough and turn them in the almonds. Clean and wash the vegetables. Divide cauliflower into florets. Cut carrots into slices. Cook cauliflower in salted water for about 15 minutes, carrots for about 10 minutes, peas for 5 minutes. Heat 30 g fat in a pan and fry the rice cookies in it until golden brown. Peel and finely dice the onion. Heat the rest of the fat, fry the onion in it until transparent and deglaze with the cream. Let it boil down a bit. Season with salt, pepper, nutmeg and lemon juice.
- 3
Peel and finely dice the onion. Heat the rest of the fat, fry the onion in it until transparent and deglaze with the cream. Let it boil down a bit. Season with salt, pepper, nutmeg and lemon juice. Remove the chervil leaves and add to the sauce. Drain the vegetables and mix with the sauce. Arrange the rice cakes with the vegetables
- 4
Plate: Rörstrand
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