Vegetarian Delicacy

Rice and Spinach Dumplings with Sage

4.5
Average: 4.5 (4 votes)
(4 votes)
Rice and Spinach Dumplings with Sage

Rice and spinach dumplings with sage - These dumplings will satisfy everyone!

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
466
calories
Calories

Healthy, because

Even smarter

Nutritional values

The rice and spinach dumplings contain plenty of cauliflower. The vegetable contains a considerable amount of vitamin C and thus strengthens the immune system. Thanks to the Parmesan and the ricotta, the dumplings score not only with protein, but also with bone-strengthening calcium.

As for the cheese, you can simply use your favorite variety - whether Pecorino, Gouda or Emmental - what tastes good is allowed!

1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein18 g(18 %)
Fat20.6 g(18 %)
Carbohydrates51.7 g(34 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.2 mg(10 %)
Vitamin K105.4 μg(176 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate105.8 μg(35 %)
Pantothenic acid1.9 mg(32 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C75.8 mg(80 %)
Potassium554.8 mg(14 %)
Calcium327.8 mg(33 %)
Magnesium59.2 mg(20 %)
Iron2.2 mg(15 %)
Iodine23.2 μg(12 %)
Zinc2.8 mg(35 %)
Saturated fatty acids12.4 g
Uric acid118.1 mg
Cholesterol99.6 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
7 ozs Paella rice
salt
14 ozs Cauliflower
38 ozs Spinach
2 ¾ ozs Parmesan
1 onion
1 egg
1 ¾ ozs Whole grain breadcrumbs (5 TBSP.)
2 Tbsps Ricotta cheese
peppers
Nutmeg
4 Tbsps butter
2 Sage
How healthy are the main ingredients?
CauliflowerCauliflowerParmesanSpinachRicotta cheesesalt

Preparation steps

1.

For the dumplings, cook the rice in 2.5 times the amount according to the package instructions. Then remove from heat and let cool for 20 minutes.

2.

In the meantime, clean cauliflower, wash, remove stalk, cut into coarse pieces and cook in boiling salted water for about 6-7 minutes over medium heat. Drain and drain, then puree in a blender not too fine and put in a bowl.

3.

While cauliflower and rice are cooking, clean and wash spinach leaves and cook in boiling salted water for 1 minute. Remove and drain. Puree half. Roughly chop the other half and set aside. Finely grate Parmesan cheese. Peel onion, dice finely.

4.

Mix well rice, cauliflower, pureed spinach, Parmesan, onion, egg, breadcrumbs, ricotta and 1 pinch of freshly grated nutmeg. Twist off 14-18 dumplings from the rice mixture by hand. Fry the dumplings evenly on all sides in a frying pan with 1 tablespoon of butter.

5.

Meanwhile, melt remaining butter in another pan. Wash sage, shake dry, pluck leaves and add to butter with chopped spinach. Add a little salt. Remove the dumplings from the pan, arrange on plates and serve drizzled with the sage and spinach butter.