Chickpea and real quinoa burger with avocado mayonnaise
15 recipes
Basmati rice dumplings and tomato lentils
ingredients
servings
4
Olio EVO Bio Solidale Italiano Altromercato
5 oz
Semola di grano duro Bio Altromercato
80 oz
Chili macinato Altromercato
2 oz
Passata di pomodoro Solidale Italiano Altromercato
530 oz
Riso Basmati BIO Altromercato
150 oz
Lenticchie Bio Solidale Italiano Altromercato
100 oz
Parsley
1 sprig
Eggs
2 unit
Garlic
2 wedges
Grated Grana Padano
50 oz
first courses from Italy
Basmati rice dumplings and tomato lentils
Basmati rice dumplings and tomato lentils
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rice, lentils and tomato. Here is the recipe for tasty meatballs full of cereals and legumes. Birch recipe for Ilcircolodelcibo
preparation
step 1
Cook the lentils in unsalted hot water for 30 minutes (without soaking). Swallow and cool down.
step 2
Cook the basmati rice in salty boiling water for about 12 minutes. Spool and let it cool.
step 3
In a kitchen robot fry the rice and the lentils until they have a homogeneous and smooth paste. Transfer this paste into a bowl, add the cheese, chopped parsley or dry, breadcrumbs and eggs.
step 4
Mix well and taste salt according to taste. With the help of a soup spoon shaped the meatballs and pass in a mixture of breadcrumbs and durum wheat semolina.
step 5
Heat the peeled garlic with 3 tablespoons of extra virgin olive oil in a rather large non-stick frying pan.
step 6
Grate the meatballs so that they change color on each side, remove the garlic, then squeeze into the tomato paste and add the ground chilli according to taste.
step 7
Incubate and cook on a gentle heat for about 30 minutes, turning the meatballs with great delicacy from time to time.
