Stuffed Rice Rolls

Cook the boiled rice in salted water according to the instructions on the package. In the meantime, peel and finely dice the onion. Blanch the tomatoes, quarter them, remove the seeds and cut the flesh into small cubes.

For the sauce, heat the olive oil and sauté the onion cubes. Add the tomato cubes and the tomato puree and pour a little vegetable soup. Rinse the rosemary, pluck the needles and add. Boil the sauce well and season with iodized salt and ground pepper at the end.

Put the boiled rice in a sieve and quench. Whip the egg whites in a baking bowl until stiff, add the cooked long grain rice and the grated Parmesan cheese and fold in. Season the rice mixture with iodized salt and ground pepper.

Spread the Parma ham flat and coat it with the rice mixture. Then fold into rolls and coat in flour, beaten egg yolk and breadcrumbs.

Heat the germ oil in a frying pan and fry the rice rolls until golden brown all over. Spread the sauce evenly on plates, place the rolls on top and garnish with a sprig of rosemary. Serve with salads in herb dressing.

Nutritional values per unit:

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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