Goat cheese on vegetable rice pan
Difficulty: Easy
Ingredients
- 100 g Parboiled rice
- ½ tbsp Turmeric powder
- 1 Shallot
- 1 clove of garlic
- 2 Carrots
- 1 red bell pepper
- 1 organic lime
- 2 tbsp olive oil
- 4 goat cheese rolls (30 g each)
- 1 egg
- 30 g wholemeal spelt flour (2 tbsp.)
- 50 g ground almonds
- ¼ bunch basil (5 g)
- Salt and Pepper
Instructions
- Cook rice in 250 ml of boiling salted water with turmeric for 16-18 minutes on low heat. Then remove from heat and let stand.
- Meanwhile, peel and chop shallot and garlic. Clean and wash carrots and bell pepper and cut both into strips. Rinse the lime in hot water, rub dry, grate the peel and squeeze out the juice.
- Sauté shallot and garlic in it over medium heat for 2 minutes. Add the carrot and bell pepper strips and sauté for 5-7 minutes.
- Then add rice and sauté for 2 minutes. Deglaze rice pan with lime juice, add three tablespoons water, and season with salt, pepper, and lime zest.
- While the vegetables are cooking, for the goat cheese, crack the egg into a plate, add flour with a little salt and pepper to another plate, and almonds to a third plate. Dip the goat cheese into the flour, then into the egg, and finally into the almonds.
- Fry the goat cheese balls on both sides over medium heat for 7-8 minutes until golden. Wash basil, shake dry, and chop. Serve the goat cheese rolls with the rice pan and sprinkle with basil.
Notes
Nutritional values in 1 serving:
| Protein | 20 g (20 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 32 g (28 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 65 g (43 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 2 g (8 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fibre | 11.4 g (38 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |