Seasoned Rice with Broccoli and Football-Shaped Meatballs
Seasoned Rice with Broccoli and Football-Shaped Meatballs
ingredients
1/4 cup chia, Verde Valle
2 frozen bananas
1 1/2 cups frozen strawberries
2 cups almond milk
3 tablespoons sugar
1 cup Super Extra Rice, Verde Valle
2 cups water
1 cup broccoli florets
¼ kg ground beef
2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 egg
¼ cup bread crumbs
3 slices manchego cheese
Salt and pepper, to taste
Vegetable oil, as needed
PREPARATION
- Rinse the rice thoroughly and drain. In a pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover and cook over low heat for 25 minutes or until the water is fully absorbed. Ten minutes before finishing, add the broccoli and mix.
- In a mixing bowl, combine the ground beef with onion, parsley, egg, bread crumbs, salt, and pepper. Mix until fully incorporated. Shape the mixture into small American football-shaped meatballs. Fry in a bit of oil until browned. Drain and set aside.
- Serve a generous portion of broccoli rice on a plate, place the meatballs on top, and decorate each with strips of cheese to resemble the laces of a football. Enjoy.
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