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Vegetable Rice Mold Recipe
|Vegetable stock||1⁄2 Pint (1/2 Pint)|
|French beans||2 Ounce (50 Gram)|
|Long grain rice||8 Ounce (225 Gram)|
|Red pepper||1 Small|
|Pumpkin seeds||2 Tablespoon|
|Freshly chopped coriander||3 Tablespoon|
|Cherry tomatoes||4 (Yellow And Red Colored)|
|Tarragon sprigs||4 (For Garnish)|
Serving size: Complete recipe
Calories 1101 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 592.8 mg24.7%
Total Carbohydrates 227 g75.7%
Dietary Fiber 11 g44%
Sugars 13.4 g
Protein 26 g52.5%
Vitamin A 485.7% Vitamin C 321.3%
Calcium 17.1% Iron 32.9%
*Based on a 2000 Calorie diet
Leave to cool.
Top and tail the beans, cut into 1 in/ 2.5 cm pieces, then blanch in boiling salted water for 3 mins.
Drain and refresh by plunging into cold water.
Leave until cold.
Peel the carrots and cut into 1 in/2.5 cm matchsticks.
Blanch in boiling salted water for 2 mins, then plunge into cold water.
Leave until cold, then drain.
Dry vegetables with kitchen paper, then mix together and arrange in the base of a damp 2 pint/1.2 litre ring mould.
Add enough stock to cover vegetables, then leave to set on a bed of ice.
Cook the rice in boiling salted water for 12-15 mins, or until cooked.
Drain, rinse thoroughly with hot water.
Deseed the pepper and chop finely.
Mix the chopped pepper, pumpkin seeds and coriander into the rice with any remaining stock.
Pack into mould on top of the set vegetables and smooth the top with a palette knife.
Chill for 2 hrs.
When ready to serve, quickly dip the mould into a bowl of hot water, invert on to a serving plate and carefully remove mould.
Fill centre with cherry tomatoes, and garnish with the tarragon sprig.