Recipe online
fissler.com/Recipe
Colorful rice pan with meatballs
- Total Time
- 55 min
- Cooking Time
- 35 min
- Preperation Time
- 20 min
- Yield
- 3-4 servings
Ingredients
- For the balls
- 500g(lean) mixed minced meat
- 1Egg
- 1old bread roll
- Salt and pepper
- 1/2 tspItalian herbs
- 1/2 tspSage
- 1 tsp frozen parsley
- 1/2 tspsweet paprika
- 1 tspmustard
- For the rest
- 1Onion
- 2 medium-sized carrots
- 1Clover of garlic
- 1small zucchini
- 100gFrozen Peas
- 100gCherry tomatoes
- 200mlCoconut milk
- 200gRice (raw)
- 300mlVegetable broth
- A little olive oil
- 1 tspCurry paste of your choice or curry powder
- Salt and pepper
- Chili to taste
Fissler products used
- Adamant® Comfort Frying Pan
- Fissler Essential® Chef's knife 18cm
Instructions
Step 1 of 9:
Soak the stale bread roll in warm water and squeeze it out.
Step 2 of 9:
Mix all the ingredients for the meatballs + the bread roll well together and shape into small balls with wet hands.
Step 3 of 9:
Sear in the Frying Pan without oil on all sides over high heat.
Step 4 of 9:
Remove from the Frying Pan and sauté the chopped onions & shaved carrots in the Frying Pan over medium heat.
Step 5 of 9:
Add garlic, courgette, peas and cherry tomatoes and sauté everything for 2-3 minutes.
Step 6 of 9:
Add curry paste or powder together with salt to the Frying Pan, then deglaze with coconut milk and vegetable stock.
Step 7 of 9:
Stir in the washed rice, add the meatballs back in and simmer covered over low heat for approx. 25-30 minutes.
Step 8 of 9:
Feel free to check from time to time whether there is still enough liquid or whether the rice is already cooked. Then simply add a little more liquid.
Step 9 of 9:
Season with salt and pepper and add chilli to taste if needed.