Rice and Spinach Dumplings with Sage
Rice and spinach dumplings with sage - These dumplings will satisfy everyone!
Healthy, because
Even smarter
Nutritional values
The rice and spinach dumplings contain plenty of cauliflower. The vegetable contains a considerable amount of vitamin C and thus strengthens the immune system. Thanks to the Parmesan and the ricotta, the dumplings score not only with protein, but also with bone-strengthening calcium.
As for the cheese, you can simply use your favorite variety - whether Pecorino, Gouda or Emmental - what tastes good is allowed!
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20.6 g | (18 %) | ||
| Carbohydrates | 51.7 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 105.4 μg | (176 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105.8 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 75.8 mg | (80 %) | ||
| Potassium | 554.8 mg | (14 %) | ||
| Calcium | 327.8 mg | (33 %) | ||
| Magnesium | 59.2 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23.2 μg | (12 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 118.1 mg | |||
| Cholesterol | 99.6 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 7 ozs Paella rice
- salt
- 14 ozs Cauliflower
- 38 ozs Spinach
- 2 ¾ ozs Parmesan
- 1 onion
- 1 egg
- 1 ¾ ozs Whole grain breadcrumbs (5 TBSP.)
- 2 Tbsps Ricotta cheese
- peppers
- Nutmeg
- 4 Tbsps butter
- 2 Sage
Preparation steps
For the dumplings, cook the rice in 2.5 times the amount according to the package instructions. Then remove from heat and let cool for 20 minutes.
In the meantime, clean cauliflower, wash, remove stalk, cut into coarse pieces and cook in boiling salted water for about 6-7 minutes over medium heat. Drain and drain, then puree in a blender not too fine and put in a bowl.
While cauliflower and rice are cooking, clean and wash spinach leaves and cook in boiling salted water for 1 minute. Remove and drain. Puree half. Roughly chop the other half and set aside. Finely grate Parmesan cheese. Peel onion, dice finely.
Mix well rice, cauliflower, pureed spinach, Parmesan, onion, egg, breadcrumbs, ricotta and 1 pinch of freshly grated nutmeg. Twist off 14-18 dumplings from the rice mixture by hand. Fry the dumplings evenly on all sides in a frying pan with 1 tablespoon of butter.
Meanwhile, melt remaining butter in another pan. Wash sage, shake dry, pluck leaves and add to butter with chopped spinach. Add a little salt. Remove the dumplings from the pan, arrange on plates and serve drizzled with the sage and spinach butter.
