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Camembert with green salad and brown rice
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Camembert cheese1 unit(s)
- Frozen puff pastry200 g
- Pepper Jelly2 teaspoon
- Brown Rice100 g
- Lettuce1/2 unit(s)
- arugula1/2 unit(s)
- Cherry tomato6 unit(s)
- Garlic2 unit(s)
- Olive oil50 ml
- Lime1 unit(s)
- Salt to taste
- Black pepper to taste
- Defrost the puff pastry
- Clean the leaves and tomatoes
- Cut the tomatoes in half and select the leaves for the salad
- Chop the garlic and sauté it with a drizzle of olive oil in a small pan.
- Add the rice to the pan with garlic, sauté well, salt and cook with 250ml of water over low heat
- Wrap the camembert with the puff pastry, make a pattern with the pastry on the top and cut the trimmings.
- Preheat the oven to 180° and line a baking tray with parchment paper
- Put the camembert to bake
- Make a salad dressing with olive oil, lemon juice, salt and black pepper.
- Bake the camembert for approximately 25 minutes or until the crust is cooked through and golden brown.
- Season the salad with the sauce and move on to assembling the plate.
- Assemble the dish with the leaves and cherry tomatoes, rice, half a puffed camembert and finish with a spoonful of pepper jelly
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