John Myers
Rice: Rice Balls with Vegetables – Gratinated
The perfect rice: rice balls with vegetables – gratinated recipe with a picture and simple step-by-step instructions.
- 10 piece Rice balls *
- 2 piece Carrots
- 100 g Frozen peas
- 20 g Butter
- 1 tablespoon Flour
- 1 Tablespoon (level) Grained vegetable broth *
- Water
- 2 tablespoon Mascarpone
- 2 tablespoon Grated Parmesan cheese
- 1 pinch Nutmeg
- 1 pinch Sugar
- Salt and pepper
- * Rice: Make fried rice balls. But today without spinach, but with savoy cabbage, without breadcrumbs, but with oat flakes.
- Peel the carrots and cut them into cubes. Cook in boiling, unsalted water with the peas until almost cooked.
- Put the vegetables in a baking dish and spread the rice balls on top.
- For the sauce, let the butter melt in a saucepan, process with the flour to a light burn, pour in water, add the granulated vegetable stock and stir well. Add the mascarpone and Parmesan cheese and dilute with water until a creamy mixture has formed.
- Season the sauce with nutmeg, salt, pepper and sugar.
- Pour the sauce over the rice balls and bake in the preheated oven at approx. 180 ° C until the sauce begins to take on color.
- Arrange on a plate with the salad.
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