Rice and spinach balls

Rice and spinach balls

45 Min. Active
45 Min. Total
96 kcal per piece
Nutritional value / piece: 96 kcal, Fat: 5 g, Carbohydrate: 10 g, Protein: 3 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Frying pan
  • Knife
  • Pan
  • Plate
  • Sieve
  • Spatula
  • Tablespoon
  • Teaspoon
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

250 g whole-grain rice (10 min. cooking time)
salted water, boiling

Rice balls

1 shallot
1 garlic clove
400 g baby spinach
1 tbsp olive oil
½ tsp salt
a little pepper
125 g ricotta
60 g grated Parmesan

For the crumb coating

30 g breadcrumbs
20 g grated Parmesan
3 tbsp olive oil

Pepper salsa

1 glass roasted peppers in oil (approx. 290 g)
3 sprigs basil
1 tbsp white balsamic vinegar
salt and pepper to taste

How it's done

The kids can help at the marked areas .

Rice

250 g whole-grain rice (10 min. cooking time)
salted water, boiling

Simmer the rice in boiling salted water for approx. 10 mins. until just soft, drain.

Rice balls

1 shallot
1 garlic clove
400 g baby spinach
1 tbsp olive oil
½ tsp salt
a little pepper

Peel and finely chop the shallot, press the garlic. Finely chop the spinach. Heat the oil in a non-stick frying pan. Sauté the shallot and garlic for approx. 2 mins., gradually add the spinach, season, cook until all the moisture has evaporated.

125 g ricotta
60 g grated Parmesan

Remove, allow to cool slightly. Mix the spinach with the ricotta, cheese and rice, knead by hand to form a compact mass. Divide the mixture into 24 portions, shape into balls.

For the crumb coating

30 g breadcrumbs
20 g grated Parmesan
3 tbsp olive oil

Mix the breadcrumbs and cheese in a deep dish, toss the rice balls in the breadcrumbs and press firmly on the crumb coating. Heat the oil in the same pan. Fry the rice balls on all sides for approx. 10 mins. per batch until crispy.

Pepper salsa

1 glass roasted peppers in oil (approx. 290 g)
3 sprigs basil
1 tbsp white balsamic vinegar
salt and pepper to taste

Drain and finely chop the peppers, place in a small bowl. Finely chop the basil, add to the peppers, pour in the balsamic, mix and season. Serve the salsa with the rice balls.

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