Thai curry rice
Instructions
Peel vegetables.
Boil the carrots and cut into pieces the zucchini and celery.
Finely chop a shallot.
Drain the carrots and reduce them to the mixer, puree with crumbled bread.
Stir the puree of carrots celery, courgette, shallots and parsley, season with salt, pepper and fragrant mixture with half a teaspoon of curry powder.
Form 8 meatballs and put them in blanched lettuce leaves.
Legatele with a leaf spring onions (sbollentatelo, so is more flexible) and cook the dumplings steam for 15 minutes.
Peel apples, remove the core and cut into small pieces.
Peel remaining shallots and slice them up.
Boil the rice in salted water just for 12 minutes.
Passed in a pan with a drizzle of olive oil, shallots and Apple pieces.
Add a spoonful of curry, salt and cook for a few minutes.
Add the drained rice, stir and saute a few more moments to flame.
Served piping hot accompanying with the meatballs.
Ingredients and dosing for 4 persons
- 250 g of thai rice
- 4 shallots
- 300 g of carrots novelle
- 1 stalk celery of tender
- 1 courgette novella
- 2 small apples
- 8 green leaves of lettuce salad
- 1 young onions
- 1 slice of bread
- Curry
- 1 sprig of parsley
- 1 thread of olive oil
- Salt
- Black pepper