Rice and carrot roast with herb dip

Name: Rice and carrot roast with herb dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Wholemeal rice; 7-10 Tbsp Salt; 200 g Carrots; 1 small, mixed bunch of herbs (e.g. parsley, chives); 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Low-fat curd; 3 Eggs (size M); 1 TABLESPOON Cornstarch; 50 g grated light cheese; 3 TABLESPOONS Olive oil; 150 g Lettuce; 1 red onion; 7-10 Tbsp some sliced spring onion rings

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Wholemeal rice
7-10 Tbsp Salt
200 g Carrots
1 small, mixed bunch of herbs (e.g. parsley, chives)
150 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Low-fat curd
3 Eggs (size M)
1 TABLESPOON Cornstarch
50 g grated light cheese
3 TABLESPOONS Olive oil
150 g Lettuce
1 red onion
7-10 Tbsp some sliced spring onion rings

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime, peel, wash and coarsely grate the carrots. Wash herbs, dab dry, pluck leaves from the stalks and chop coarsely. Cut chives into small rolls. Mix herbs with yoghurt, season with salt, pepper and sugar.
2
Put rice in a sieve and quench cold. Mix rice in a bowl with carrots, quark, eggs, starch and grated cheese. Season with salt and pepper. Heat oil in portions in a coated pan. If necessary, squeeze out a little of the mixture and form into portions with the help of an appetizer ring (approx. 6 cm Ø), shape the roasts and fry them on both sides for approx. 10 minutes, turning them over. Keep the finished roasts warm. In the meantime clean, wash and drain the salad. Peel onion and cut into fine rings. Arrange the roastings, salad leaves and dip on plates.
3
If necessary, squeeze out a little of the mixture and form into portions with the help of an appetizer ring (approx. 6 cm Ø), shape the roasts and fry them on both sides for approx. 10 minutes, turning them over. Keep the finished roasts warm. In the meantime clean, wash and drain the salad. Peel onion and cut into fine rings. Arrange the roastings, salad leaves and dip on plates. Sprinkle with onion rings and garnish with spring onion rings