W11 - Discovery Tag - use EID: Venison Meatballs
over Middle-Eastern rice with shaved almonds and parsley
Allergenen :
Gluten
•Tarwe
•Sesamzaad
•Amandelnoten
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd30 minuten
oventijd30 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
6 stuk(s)
Hertengehaktballetjes Provençaals
(Bevat: Gluten, Tarwe)
75 gram
Witte langgraanrijst
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
½ stuk(s)
Courgette
½ stuk(s)
Wortel
½ stuk(s)
Citroen
½ zakje(s)
Ras el hanout
10 gram
Rozijnen
(Kan bevatten: Pinda's, Noten, Sesamzaad)
25 gram
Tahin
(Bevat: Sesamzaad)
10 gram
Amandelschaafsel
(Bevat: Amandelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
Zelf toevoegen
1 el
Zonnebloemolie
225 ml
Water
1 el
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3706 kJ
Energie (kcal)886 kcal
Vetten38.2 g
waarvan verzadigd4.9 g
Koolhydraten97.3 g
waarvan suikers18.3 g
Vezels8.8 g
Eiwitten34.3 g
Zout0.6 g
Instructies
1
- Slice the onion. Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the onion for 3 - 4 minutes.
- In the meantime, chop the raisins.
- Lower the heat to medium, add the raisins and the rice and mix through. Pour over the water (see pantry for amounts) and cover with the lid.
- Boil the rice for 11 minutes, or until done. Stir in the ras el hanout and season with salt and pepper to taste. Cover with the lid until serving.
2
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the meatballs for 8 - 10 minutes until evenly browned.
3
- Cut the carrot into thin rounds. Slice the courgette into 1cm thick rounds.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette and carrot 6 - 8 minutes. Season with salt and pepper.
- Meanwhile, zest and cut the lemon into 6 wedges and crush or mince the garlic. In a bowl, combine the tahini with the garlic (see Tip), the water for the sauce and the juice of 2 lemon wedges per person. Add lemon zest to taste and season with salt and pepper (is het genoeg water zo of mag er nog wat bij? :))
4
- Chop the parsley.
- Serve the rice in deep plates. Top with the meatballs and the courgette and spoon the tahini sauce over the meatballs.
- Garnish with the shaved almonds and parsley.
