Omelette rolls filled with spicy rice

Ingredients

• 150 g Basmati rice
• Salt
• 1 stalk Celery
• 1 bunch spring onions
• 1 Garlic clove
• 1 red bell pepper
• 1 red pepperette
• 5 tbsp germ oil
• 0.5 tsp ground cumin
• 0.5 tsp Dried oregano
• 0.5 tsp dried thyme
• 2 tbsp finely chopped coriander leaves
• 2 tbsp lemon juice
• 100 g plain yogurt
• pepper (ground)
• 10 eggs
• 16 chives

Instructions

1. 1.

   Wash the rice in a sieve under running water, bring to boil with slightly less than double the amount of water and a pinch of salt, cover and simmer on low heat for about 20 minutes until tender, then remove from heat and let cool.

2. 2.

   Peel and wash the celery, cut into thin cross‑cut slices. Trim and finely chop the spring onions. Peel the garlic. Wash, deseed, peel white membranes off, and dice the bell pepper. Wash, deseed, and finely chop the red pepperette.

3. 3.

   Heat 1 tbsp oil in a pan, add celery, spring onions, bell pepper and red pepperette, squeeze in garlic, stir in cumin, thyme and oregano, cook while stirring for about 3–5 minutes until softened, then let cool. Mix the vegetables, coriander, lemon juice and yogurt into the rice and season with salt and pepper.

4. 4.

   Whisk the eggs in a bowl with a pinch of salt and 60‑80 ml mineral water.

5. 5.

   Pour the egg mixture into hot oil in a small pan (≈18 cm diameter) and cook thin omelettes. Let them cool.

6. 6.

   Blanch the chive stems in boiling water for a few seconds, drain, shock in ice water, then let dry.

7. 7.

   For serving spread the rice filling onto the omelettes, roll them up and seal each end with a chive stem. Slice the rolls diagonally and arrange on a plate.