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Ingredients
Omelet Rolls Filled with Spicy Rice
- Ingredients
- 150 grams Basmati rice
- salt
- 1 stalk Celery
- 1 bunch scallions
- 1 garlic clove
- 1 red paprika
- 1 red Pepperoncini
- 5 Tbsps Corn oil
- ½ tsp ground Cumin
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 Tbsps finely chopped cilantro
- 2 Tbsps lemon juice
- 100 grams Natural yogurt
- freshly ground peppers
- 10 eggs
- 16 Chives
Cook the rice according to package directions.
Rinse celery, remove strings and cut crosswise into thin slices. Rinse and thinly slice scallions. Peel the garlic and push through a garlic press. Rinse the peppers, halve lengthwise, remove seeds and ribs and dice finely. Rinse pepperoncini, remove seeds and finely chop.
Heat 1 tablespoon oil in a pan, add the celery, scallions, bell pepper and pepperoncini, garlic, cumin, thyme and oregano and saute until the vegetables are crisp-tender, 3-5 minutes. Cool to room temperature. Mix the vegetables, cilantro, lemon juice and yogurt into the rice and season with salt and pepper.
In a bowl, beat the eggs with some salt and 60-80 ml (approximately 2 to 2 3/4 ounces) of mineral water.
Heat the oil in a small 18 cm (approximately 7-inch) skillet and using some of the eggs for each batch, pour and cook 8 thin omelets.
Blanch the chives in a pot of boiling water for a few seconds, drain, rinse under cold water and drain.
To serve, divide the rice stuffing among the omelets, roll and seal the ends with 1 chive. Cut the rolls diagonally and arrange on plates.