Thyme rice balls on tomato vegetables

Ingredients for 4 servings:

• 200 g rice
• Salt and pepper from the mill
• 1 bunch of spring onions
• 2 eggs
• 80 g wholemeal breadcrumbs
• 50 g Parmesan, grated
• 2 bunch thyme, chopped
• 2 tbsp olive oil
• 500 g tomatoes, peeled
• 2 garlic cloves
• 30 g clarified butter, alternatively oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the rice, bring to a boil in just under 1/2 liter of salted water, simmer for 5 minutes, turn off the heat, and cover and let the rice swell for about 20 minutes. Once the rice has cooled slightly, knead it with the eggs, breadcrumbs, Parmesan cheese, and half the thyme, and season with salt and pepper. Trim and wash the spring onions thoroughly. Cut the white parts into wide rings and the green parts into narrow rings. Cover and sauté the spring onions in moderately hot oil for 5 minutes. Chop the tomatoes and add them, season with salt, pepper, and the crushed garlic. Sauté for another 5 minutes. Meanwhile, form the rice mixture into 12 balls. Fry in hot clarified butter with the remaining thyme until golden brown on all sides. Alternatively, you can deep-fry the balls in oil; it’s faster! Serve on top of the vegetables. Serve with a sour cream dip with herbs.