I didn’t spend too long in the kitchen for Christmas but today, besides packing my suitcase I decided I would spend a little time cooking something I like. Continue reading
Rice Medallions with a Sweet and Sour Salad
Recipe for 2
Prep time: 20 minutes
Cook time: 25-30 minutes
100 g rice (Arborio or Carnaroli or other risotto rice types)
2.5 dl water
2 small to medium carrots
1,5 tsp honey
1,5 tbsp white wine vinegar
2 tbsp oil
1 red chili
6-8 roughly chopped walnuts kernels
40 g sbrinz
1 small bunch herbs (I used parsley, thyme and chives)
1 tbsp oil
Rinse the rice under water and place it in a pan with 2.5 dl water. Bring to a boil and cook on a low fire until done, about 15-17 minutes. Set aside.
Peel the carrots and slice them lengthwise. From those long slices cut long and thin strips. Cut the top and bottom part of the orange. Following the shape of the fruit, remove the skin with a knife. With your knife now cut into the orange to remove the sections.
Thinly chop the chili.
In a bowl mix the honey, vinegar, olive oil, salt and chili. Add to the carrots and orange and leave to macerate for about 30 minutes.
Thinly chop the herbs.
Add the flour to the rice, mix and add the cheese, the egg, the herbs, 1 tbsp olive oil and pepper to taste. Divide into portions and shape into little patties.
Heat oil in a pan and add the medallion to brown on each side, 3-4 minutes per side.
Serve warm with the carrot and orange salad garnished with the walnuts.