Rice Medallions with a Sweet and Sour Salad

Rice Medallions & Sweet and Sour Salad 5I 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

I went to the usual cupboard where the cookbooks are piled up in lines and after removing three quarters of the collection I found a piece I had totally forgotten about. It’s a book on vegetarian recipes and it comes from a Swiss brand which also makes cookbooks: Betty Bossy. I have already taken a few of their recipes and if you want to know more about it you can visit their site at bettybossy.ch (unfortunately the site is only in either French or German). I took this recipe and adapted it to the season and to my taste.

Rice Medallions & Sweet and Sour Salad 1

 

Rice Medallions & Sweet and Sour Salad 3

 

Rice Medallions with a Sweet and Sour Salad

Recipe for 2

Prep time: 20 minutes

Cook time: 25-30 minutes

 

Ingredients:

100 g rice (Arborio or Carnaroli or other risotto rice types)

2.5 dl water

2 small to medium carrots

1 orange

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 egg

25g flour

1 tbsp oil

 

Recipe:

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.