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rice pie
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Cíntia Guimarães
@cintiaguimaraes- Ingredients
- Recipe
- Chicken broth3/4 l
- Celery stalks2 unit(s)
- Olive oil0 to taste
- Rice200 g
- Cup of Skimmed Yogurt1 unit(s)
- Lemon juice2 tablespoon
- Salt0 to taste
- Freshly ground black pepper0 to taste
- Dill0 to taste
- Green onions0 to taste
- Half-cured cheese (or other cheese of your choice)50 g
- Carrot250 g
- Hazelnuts (or cashews, or peanuts)2 tablespoon
- Eggs2 unit(s)
- Prepare the chicken broth. Clean, wash and chop the celery into cubes. Reserve the leaves.
- Heat 3 tablespoons of oil in the skillet. Saute the celery, add the rice and mix well. Add some hot broth and let it evaporate without stirring. Gradually add the remaining broth and let the rice cook for 20 minutes.
- Whisk the yogurt with the lemon juice and season with salt and pepper. Wash, dry and chop all herbs and celery leaves and mix with yogurt. Put this sauce in the fridge.
- Grate the cheese. Scrape and grate the carrots. Add everything to the cold rice. Then add the ground hazelnuts. Season with salt and pepper. Break the eggs, separate the yolks from the whites and mix the yolks with the rice. Beat the egg whites and add them to the tartlets.
- Heat a small skillet with oil. Place a spoonful of rice in the skillet, flatten and fry the dumpling until crispy. Brown the other side. If you use a large skillet, you can pour more than one pie at a time.
- Drain the pie on a paper towel and fry another one. Place the fried dumplings in the oven. Serve as hot as possible, with the herbed yogurt dip.
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