Rice balls
  • • 100 g rice
  • • 50 g lean veal steak
  • • 100 g carrot
  • • 50 g green beans (optional)
  • • Plain yoghurt
  • • Extra virgin olive oil
  • • Black pepper
  • • Nutmeg
  • • Honey
  • 1. Clean green beans and remove strings.
  • 2. Wash rice in a colander until water runs transparent.
  • 3. Put rice in a pot and cover with water, about 1 cm above rice.
  • 4. Cover and cook on low heat for 10 minutes. Remove pot from heat and keep covered for 10 more minutes. Set aside.
  • 5. Peel carrots. Finely dice carrot and green beans. Boil vegetables until tender. Separate half of the carrot and blend with a little cooking water to create a thin cream. Sprinkle with nutmeg.
  • 6. Thinly slice the veal and sauté on high heat with a small amount of olive oil. Add a spoonful of honey and sprinkle with pepper. Stir and set aside.
  • 7. Mix rice with veal and well drained vegetables. Use slightly moist hands to shape the mixture into balls about the size of a meatball.
  • 8. Serve with carrot sauce and blended yoghurt.