Recipes
with Bio Rice Cuisine
Cous-Cous Savoury Balls
Ingredients
300 g of cous cousk
200 g of mushrooms
2 garlic cloves
2 tablespoons of olive oil
1 pinch of chopped parsley
1 pinch of curry powder
2 tablespoons of rice cream Bio Rice Cuisine
1 eggs
1 tablespoon of grated Parmesan cheese grated bread
Preparation
Prepare the cous cous
as basic recipe. Cook the Mushrooms
in a pan with some oil and the crushed
garlic. Remove from heat and add
salt and the chopped parsley. When
both the cous cous and the mushrooms
are cooked mix them together
adding the curry powder, egg and
Parmesan and form into balls . Dip
them in the grated bread and place
them on an oiled baking tray and
brown on both sides. Whisk the rice
cream with the curry and put on a
serving dish. Place the hot Savoury
Balls on the rice cream to serve.
Spinach Tart
Ingredients
250 g of flour
1 egg
4 tablespoons of olive oil
10 g of yeast
For the filling
700 g of spinach
1 onion
2 eggs
100 g of parmesan cheese
50 g of gruyere cheese
1 dl. Bio Rice Cuisine rice cream
oil
salt
Preparation
Prepare the dough by
working the flour with the egg, oil,
salt, yeast and a bit of water if you
need. Wash and cook spinach draining
while still al dente. Slice the
onion and simmer for 10 mins in a
little oil with the squeezed and dried
spinach, add the salt. (You may wish
to add the spinach to the onion
without par-boiling) Whisk the egg in
a bowl, add the grated Parmesan and
Gruyere and then pour the mixture
over the spinach & onion and mix
well. Knead the dough on floured
pastry board, then place it in a welloiled
baking tin, pulling the edges
carefully to cover the edges. Pour the
spinach mixture onto the dough with
the rice cream. Bake in oven at
medium temperature for about 40
minutes until it forms a golden crust.