Prepare rice according to package instructions in approx. 700 ml boiling salted water. Peel and finely dice 2 onions and garlic. Heat 1 tablespoon of oil. Brown the onion and garlic cubes lightly for about 10 minutes. Wash thyme, shake dry, remove leaves from the stems and chop. Peel and coarsely grate the carrots. Roast sunflower seeds in a pan without fat while turning. Grate cheese finely
Mix eggs, cheese, rice, onion mix, flour, crème fraîche, grated carrots and sunflower seeds to a dough. Season with thyme, salt, pepper and paprika. Pour into a greased mould (10 x 30 cm) sprinkled with breadcrumbs. Bake on the grill in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour
Peel and chop 1 onion. Wash the asparagus, cut off the woody ends. Wash, clean and halve the tomatoes. Mix vegetables and 2 tablespoons of oil, season with salt and pepper. Distribute on a baking tray. Cook for the last 20 minutes in the lower rack of the oven.
For the sauce, peel and chop 2 onions. Heat 1 tablespoon of oil in a saucepan and fry the onions for about 10 minutes while turning. Brown the onions evenly. Season with salt and pepper. Deglaze with approx. 100 ml red wine, bring to the boil and boil down. Repeat the process until the red wine is used up. After the last boiling down add broth, bring to the boil. Stir starch and 2 tbsp. water until smooth and thicken sauce with it
Allow the finished rice roast to rest briefly in the pan, turn out of the pan and carefully cut into slices. Arrange vegetables, rice roast and sauce