I boiled the stewed rice with a lid and steamed until all the water evaporated and it became slightly sticky. I let it cool and then I mixed it with the beaten egg, the grated cheese, salt and pepper. I left a little cold in the fridge to make it easier to shape. If you find it soft, add boiled rice or cheese, depending on how big the egg used is. Mine was small and it was ok with the quantities given above.
Make small balls of this composition and bake in the oven on a flat tray and lightly greased with butter over medium heat and return on both sides to brown a little.
They are served as a side dish to a main course.
Baked meatballs with sauce
From the obtained mixture, with wet hands, I shaped meatballs. I arranged them in a tray and put them in the oven for 30-40 minutes, until they turn brown.
Meanwhile, I prepared the sauce: I chopped the onion into slices and I hardened it in a hot pan with a little oil, then I added the grated carrot, flour and 1 glass of water. I mixed well so that no cakes form and I let it boil for 10 minutes on medium to low heat, until the sauce acquires a creamy consistency.
Over the browned meatballs I poured the sauce obtained, then I put the tray in the oven for another 15 minutes, until it gets a brown crust.
I finely chopped the parsley leaves and sprinkled them over the meatballs and sauce.
Meatballs in sauce can be served with rice garnish, mashed potatoes or sauteed vegetables.
Searched words "rice-wild"
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- 2 zucchini (450 g)
- 100 g grated cheese (telemeau works perfectly)
- 1 or
- 1 large clove of garlic
- 2 tablespoons freshly chopped dill
- 2 tablespoons filled with flour
- 1 tablespoon oil for frying
We wash the pumpkins and put them on the large grater.
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Boil the rice in a little salted water for 20 minutes. Separately, boil the spinach with a tablespoon of water for 1 minute on low heat in a covered pan.
Then remove from the heat, drain the water, pour cold water over the spinach and drain again. I also make spinach from the borscht, but I put the amount after the eyes, I don't have a fixed weight.
Heat a tablespoon of oil, fry the onion for a minute and then place in a bowl with the spinach and rice. Add the nutmeg, parsley, egg and season to taste.
Mix well and form 6 or 8 spheres that are left to cool for 20 minutes.
Take them out of the fridge, put a piece of cheese in the middle of each sphere and then roll the balls into a meatball shape. Put in breadcrumbs and keep in the fridge for another 20 minutes.
Then fry in the remaining oil for 3-4 minutes on each side. Serve hot (or not) with salad.
It seems like a meticulous recipe, but it's not except that you need the balls kept in the fridge, it cooks quickly.
Goulash soup & # 8211 Meatballs with wild rice & # 8211 Apple cake & # 8211 Menu
Delicate potato meatballs with rice.
1. Tuna with mayonnaise
-2 cans of shredded tuna in its own juice, drain them and put them in a bowl
-add mayonnaise (plain or with potatoes) mix and season to taste salt, pepper and lemon
-optionally you can add thinly sliced olives
2. Goulash soup
-1-2 gules cut into pieces or sticks
-2 carrots +1 parsley given on a fine grater, harden them in a little oil, you can also put finely chopped onions
-add the goulis and water and bring to a boil
-we match salt, pepper, cumin powder, curry
-when the goulash is cooked, add the mixture of greens (parsley, larch, celery, tarragon) and let it boil for a few more minutes.
-it can be served plain or sour cream
3. Potato meatballs with wild rice (rice in 3 colors)
-2-3 grated potatoes and squeeze
& # 8211 put the potatoes in the bowl add 1-2 eggs, salt, pepper, 2 tablespoons flour and breadcrumbs and mix
-form the meatballs (bigger) and bake them in oil
-1 carrot put on a fine grater, heat it a little in oil, add a box of finely chopped mushrooms and a cup of rice, water and let it boil until the rice is as we like
-to match the salt, pepper and add finely chopped dill
-serve the rice with the potato meatballs
4. Check with apples
-300 gr sugar +3 whole eggs rub well
-add 100 ml of oil, 300 gr of flour, 300 gr of grated apples and 1 teaspoon of baking soda with lemon
-mix well, bake in a greased and lined tray.
Read the Culinary Recipes section
Homemade bread with seeds
ingredients: 250 gr. white flour, 10 gr. yeast, 2 eggs, salt, 100 gr. grated cheese, 1 red pepper, 100 gr. black olives, sunflower seeds, sesame, flax, pumpkin, oatmeal.
Add the mayonnaise to the flour, add the eggs, salt (you can use whatever spices you want), and knead well with a little olive oil. We put half the amount of seeds in the dough. In the already prepared tray, spread the dough thus obtained and place on top of the sliced pepper, the pitted olives, the cheese and the rest of the seeds. Leave in the preheated oven for 15-20 minutes.
Pork curry with wild rice, fennel and cinnamon
In my opinion, the aroma of coconut milk can radically change the taste of a dish, always making it extremely tasty.
Whenever I have the opportunity, I make sure to always have a can of coconut milk in the pantry to use when I'm not very inspired or I have no great idea to prepare.
So it was in this case, I took this pork out of the freezer and I had no idea what to do with it, but this coconut milk saved me and gave me the idea of a pork curry with wild rice and cinnamon.
it preserves coconut milk
I prepared the vegetables for the first time, I chopped the onion, the garlic and the carrot and I hardened them in a little oil.
I then added the spices (previously ground in a mortar) and left them to harden to release their flavor, then I put the pork in the pan, a little water and let it boil.
When the meat had already penetrated more than half and the water had dropped, I added the coconut milk, the seedless zucchini chopped into suitable cubes and let it boil again, until all the ingredients were well cooked.
In a saucepan I put a measure of wild rice, 2 measures of water, a little salt, half a cinnamon stick and a small star of anise and I covered with a lid, letting the rice boil and absorb the water.
At the end I let the rice boil for 2 minutes without a lid to let the water evaporate, I took out the cinnamon and the anise star and I served the 2 delicious dishes together.
Meatballs with vegetables and cheese in the oven
Meatballs with vegetables and cheese in the oven. Soft and juicy meatballs, full of pieces of vegetables (carrots, zucchini, peppers, corn, etc.) baked on a tray. A simple and dietary recipe, with low fat and no frying. It is somewhat similar to parjoals because they contain grated vegetables in the composition.
I did these meatballs with vegetables and cheese in the oven as a light summer lunch. At this time we find many fresh vegetables in the markets and it is a shame not to take advantage of them. Grated or diced vegetables, incorporated into minced meat, give these meatballs an airy texture (I can't say & # 8222 fluffy & # 8221 in their case). The recipe is also economical because these meatballs are very spicy, the vegetables being almost in equal quantity with the minced meat.
Of course you can also make meatballs according to the classic recipe which you can find here or fry the ones in the oil bath in the pan. I chose to bake them in the oven to get rid of the smell of frying in the kitchen and the abundant oil needed for classic frying.
The meat I use the most is pork but this time I chose one mixed with beef. The vegetables suitable for these meatballs are: carrots, classic zucchini or zucchini, mushrooms, white or colored garden peppers (red, green, yellow), corn kernels, mushrooms, grated potatoes, etc. Some grated vegetables are put in Moldovan parjoals & # 8211 recipe here.
From the ingredients below we obtained 33 meatballs with vegetables and cheese in the oven (a tray). A portion would be 3-4 meatballs / person. You should know that they are very tasty and cold and that they last well for a few days, being practical to be taken on trips or to work, school.