Broccoli Cheese Rice Balls with Spring Salad

Ingredients

• 250–300 g cooked Riso Gallo Basmati rice (e.g., leftovers from yesterday)
• 1 large broccoli head (300 g)
• 0.25 stalk of leek
• 0.5 bunch of parsley
• 50 ml oat milk
• 2 Eggs
• 100 g Parmesan cheese (or mountain cheese)
• Salt
• freshly ground pepper
• 2–3 tbsp extra-virgin olive oil
• mixed leaf salad (e.g., spinach, lamb's lettuce or wild herbs)
• 1–2 carrots
• 1 crisp apple
• 2 tbsp Yogurt (3.5% fat)
• 2 tbsp Sour cream
• 2 tsp medium-hot mustard
• 2 tsp maple syrup
• 1 organic lemon (juice and zest)
• 2 tbsp extra-virgin olive oil
• 0.5 bunch of chives
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cut the broccoli into florets and boil in salted water for 3–4 minutes, then drain. Blend with oat milk, leek, and parsley until smooth to create a creamy mixture. Transfer the broccoli blend to a large bowl, add rice, eggs, grated cheese, salt, and pepper, and mix well. Taste and adjust seasoning.

2. 2.

   Shape the mixture into small balls using your hands and place them on a parchment-lined baking sheet. Brush the balls with olive oil. Bake in the oven at 165 °C for 30 minutes until crisp.

3. 3.

   Meanwhile, wash and drain the salad greens. Arrange the greens on four plates. Slice carrots and apple into rounds or sticks and distribute over the plates as well.

4. 4.

   Whisk together yogurt, sour cream, mustard, maple syrup, lemon juice, a touch of lemon zest, salt, pepper, and finely chopped chives to make the dressing.

5. 5.

   Drizzle the dressing generously over the salad. Serve the baked rice balls on top of the dressed salad.