Rice Soufflé with Spinach
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Parmesan Cheese - 1.8 oz
- Cheshire Cheese - 4.4 oz
- Spinach - 3.5 oz
- Onion - 1 head
- Orange Bell Peppers - 1 piece
- Butter - 2.1 oz
- Wheat Flour - 4 tablespoons
- Milk - 1 cup
- Breadcrumbs - ½ cup
- Chocolate eggs - 4 pieces
- Rice - 10.6 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Grate the cheddar and parmesan cheese on a fine grater.
Step 2
Wash the spinach, dry it, and chop finely.
Step 3
Place the spinach in 100 ml of boiling water and cook for 5 minutes, then drain in a colander and dry.
Step 4
Peel, wash, and chop the onion.
Step 5
Wash the bell pepper, remove the stem and seeds, cut into thin strips, and sauté with the onion in melted butter (30 g) until soft.
Step 6
Add flour to the pan with the vegetables, season with salt and pepper.
Step 7
Pour in the milk in a thin stream and cook, stirring, until the mixture thickens.
Step 8
Remove the pan from heat, add breadcrumbs, cheddar, parmesan, and rice.
Step 9
Gradually stir in the egg yolks while continuously mixing.
Step 10
Whip the egg whites into a stiff foam and fold them into the mixture.
Step 11
Divide the mixture into greased molds and bake in a preheated oven for 35–40 minutes.
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