Rice Strudel with Vegetables

For the rice strudel with vegetables, first make the rice. For this, use chicken stock instead of water, let it cool down a bit and put it into a bowl.

Wash the herbs, shake them dry, chop them and add them to the rice. Wash the lemon in hot water and add some of its zest to the rice mixture. Mix the eggs and fold them in.

Wash the tomatoes, cut them crosswise, scald them and peel them. Remove the core and cut into small cubes. Wash the chili, remove the core and fruit walls, cut into small strips.

Wash the celery stalks, peel best with an asparagus peeler, or pull off the strings. Chop finely. Peel and finely dice the shallot. Peel and grate the ginger.

In a small pan, melt the butter and sauté the shallot cubes, ginger and chili strips. Add the celery and sauté for 5 minutes, then briefly add the diced tomatoes.

Season with salt and pepper. Add the mixture to the rice, grate the mountain cheese and mix everything together. Separate 1 egg, put the yolk for the mayonnaise in a high cup.

Whisk the egg white, spread the rice mixture on the strudel pastry sheets, roll it up, stick the edges with the egg white. Bake in a preheated oven at 180 degrees convection for about 25 – 30 minutes.

In the meantime, prepare the mayonnaise. To the egg yolk add the mustard, finely chopped capers, salt and pepper, and pour the caper broth.

Finally add the oil

Preparation Tip:

The rice strudel with vegetables is ideal for processing rice and leftover vegetables. You should season well, because the rice and puff pastry take away a lot of flavors. Processed with leftovers takes about 40 minutes.

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