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Ingredients
Asparagus Rice Cakes
- Ingredients
- 400 grams Long grain rice
- 800 milliliters milk
- 2 Tbsps marjoram (finely chopped)
- 2 scallions (finely chopped)
- 1 Tbsp olive oil
- 150 grams pecorino romano (grated)
- 2 eggs
- salt
- freshly ground pepper
- 500 grams green Asparagus
- vegetable oil (for the mold)
- 2 Tbsps butter
Boil rice with lightly salted milk and let swell, covered, over low heat for about 20 minutes. Pour rice into a sieve, drain, leave to cool, then transfer contents to a bowl. In a pan heat oil and fry scallions for a few minutes, then stir marjoram, eggs and Pecorino into rice and season with salt and pepper. Grease a round-shaped baking dish (about 20 cm diameter) with oil, fill with rice pudding, smooth out and put more at edges of dish.
Rinse asparagus, peel bottom third, cut ends and cook in boiling salted water for 3-4 minutes. Drain, rinse, drain again and cut in half lengthwise.
Distribute asparagus on dish and press down slightly. Season with salt and pepper and cover with butter knobs.
Bake in a preheated oven (180°C) (approximately 350°F) for 30-40 minutes. Remove from oven and serve hot or cold.
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |