Stuffed and Baked Rice Balls

Finely dice the celery. Heat 3 tbsp olive oil and 1 tbsp butter, sauté onion until translucent. Add turkey and minced meat, fry briefly. Add celery and parsley and sauté. Season with salt, pepper and a pinch of chili spice.

Add 2 tbsp of paradeis pulp and extinguish with white wine, simmer briefly on low heat. Add the stock and the peas. Then add the peas in the same way and steam at low temperature with the lid closed.

Make round grain rice in salted water. Towards the end of the cooking time, stir in saffron. The long grain rice should be nice and grainy. Stir 2 tbsp butter and Parmesan into the hot long-grain rice. Cool, then stir in 1 egg.

Mix minced basil and remaining parsley into the minced rice and simmer a tiny bit. Season generously with salt and freshly ground pepper.

Form tangerine-sized balls from the cooled long-grain rice. Form a bulge in the center with your finger and put 1 tbsp of the ragout inside. Close the opening with the long grain rice. Coat rice balls in flour, egg and bread crumbs. Fry rice balls in hot clarified butter until crispy, then drain on paper towels.

Arrange rice balls with the remaining ragout on plates, garnish with bay leaves.

Klemens Kubala

Tip: Instead of clarified butter, you can also use butter in most cases.

Related Recipes:

Rice Balls in Tomato SauceFor the rice balls in tomato sauce, cook the round grain or risotto rice according to package directions until... Pumpkin Vegetables with Meat and Rice BallsFor the pumpkin vegetables with meat and rice balls, first prepare the pumpkin vegetables. Clean and peel the... Indian Lemon Coconut Long Grain RiceRinse the long grain rice. Soak basmati long grain rice in water for half an hour. Melt the butter. Add all... Dirty RiceA bean recipe for every taste: Saute Cajun vegetables in half the butter until soft, add garlic and saute... Fish Pan with Long Grain RiceHeat long-grain rice in a frying pan with 2 tbsp. of oil, until it is very hot. Onions and garlic free from... Poached Poulard with Pilaf Long Grain Rice and Sauce SuprêmeThe dish is designed for two people, the ingredients taste each according to the quality of the poultry... Celery Terrine with Fillet of Venison in Juniper ButterSauté shallots and garlic in butter. Add raw celery, extinguish with white wine. Pour 200 ml of whipping... Red Mullet with Almond RisottoFor the risotto, roast the blanched and peeled almond kernels and soak in olive oil (200 ml) for 2 days with... Rice Pudding(The other recipe has instead of the rose water “Kewra water”, an essence of the screw tree... Rice Casserole – GreeceCook the long grain rice until tender. Rinse the melanzane and cut into slices, season with salt and leave for...