Green rice with meatballs

Send

Green rice with meatballs is a delicious and original hot dish. Very simple products can always be prepared in such a way that they look very exotic and taste very good. From an ordinary cereal and minced meat, you can cook an appetizing and bright lunch in an South Asian style in an hour. Spinach puree will color everything in bright green color, hot pepper and ginger will give a sharp, spicy notes, and juicy meatballs will favorably complement this Asian pilaf.

Instead of brown rice, you can take ordinary white, but be sure to choose loose varieties.

Spinach puree is easy to make from fresh herbs if there is no canned or frozen in the supplies.

Time for preparing: 1 hour
Servings Per Container: 4

Ingredients for Green Rice with Meatballs

200 g of brown rice;
50 g of spinach puree or 80 g of fresh spinach;
4 chili peppers;
70 g of green onions;
a slice of fresh ginger;
3 cloves of garlic;
25 g butter;
salt, olive oil for frying.

For meatballs:

500 g lean meat or chicken stuffing;
1 egg
onion head;
a small bunch of dill;
ground paprika, spices for cutlets, salt.

The method of cooking green rice with meatballs

In a small stewpan with a thick bottom and a tight-fitting lid, pour 250 ml of water, add 3-4 g of salt and butter. When the water heats up and the butter melts, pour well-washed brown rice. After boiling, reduce the heat and tightly close the lid. Cook over low heat for 20-25 minutes.

While the cereal is being prepared, we will take care of the remaining ingredients of our dish. First we make meatballs - in a deep bowl we combine minced meat with an egg, salt, finely chopped onion and chopped dill. Pour ground paprika, seasoning for cutlets, mix well. You can also add a little white bread crumb, soaked in milk or ground crackers, to the minced meat, this will make cutlets more tender.

We make small meatballs the size of a ping pong ball. Heat the olive oil in a non-stick pan. Fry on both sides until golden brown.

Separately, fry for 2-3 minutes in a very hot pan the whole pods of red chili pepper (chopped with a fork), a finely chopped piece of ginger, garlic and chopped green onion, passed through a press.

We take ready canned spinach puree, add 2-3 tablespoons of cold water to it. Instead of mashed potatoes, you can quickly process fresh spinach. To do this, put the washed leaves without stems in boiling water for 5 minutes, then fold them to a sieve. We put the leaves in a food processor, add a little boiled water and turn into mashed potatoes.

Add the spinach puree and sautéed vegetables to the rice, mix until the rice turns bright green.

At the bottom of the fryer, pour a tablespoon of vegetable or olive oil. We put rice with vegetables, meatballs on top. We put the roasting pan on a small fire, warm the dish for about 10 minutes.