Lemon rice, cheese balls

Ingredients

  • 400 g basmati rice
  • 1 organic lemon (zest + 2 tablespoon(s) of juice)
  • 125g ricotta
  • 150 g crumbled feta
  • 125 g grated firm mozzarella
  • 25 g grated parmesan
  • 1 beaten egg
  • 8 cloves
  • 6 crushed cardamom pods
  • 75 g green olives cut in half
  • 100 g of unsalted butter
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon(s) sumac
  • 5 green onions

Preparation

  1. Preheat the oven to 220°C.

  2. Pour 75 cl of water into a saucepan, add the cloves, cardamom, lemon zest and 1/2 tsp. teaspoon of salt. Heat over high heat until the liquid is simmering, then remove from the heat.

  3. Mix the cheeses and the egg in a salad bowl. Form 12 meatballs by hand.

  4. Rinse and drain the rice. Spread it in a baking dish. Place the olives on top then pour in the water infused with spices. Shake the dish to distribute the rice and add the meatballs, pushing them in slightly.

  5. Cover with a lid, bake for 25 minutes then leave to rest for 10 minutes, uncovered.

  6. Melt the butter in a saucepan. Add the chili flakes and sumac. Leave to simmer for 2-3 minutes. Add the chopped green onions and cook for 20 seconds. Remove the pan from the heat, add the lemon juice and set aside.

  7. Remove the lid then brush the rice with chili butter.

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