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Print Recipe
Terrine with Wild Rice and Tomato Sauce Recipe
Many people know about the benefits of wild rice, but not everyone loves it. If this is about You and your loved ones, try to cook this terrine. Fragrant, creamy, juicy, with a pleasant tomato sauce. Down with stereotypes!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Rice boil in boiling water for 10 minutes, adding a pinch of salt, thyme (0.5 tsp), 1 clove of garlic, peeled and crushed with the side of the knife.
    Rice boil in boiling water for 10 minutes, adding a pinch of salt, thyme (0.5 tsp), 1 clove of garlic, peeled and crushed with the side of the knife.
  2. Meanwhile, mix milk, cream, grated cheese, eggs, a little chopped parsley. Salt and pepper to taste.
    Meanwhile, mix milk, cream, grated cheese, eggs, a little chopped parsley. Salt and pepper to taste.
  3. With rice, drain water, remove garlic. Add the cream and egg mixture, mix and place in a cake pan. Bake 30 minutes in a preheated oven to 180 degree.
    With rice, drain water, remove garlic. Add the cream and egg mixture, mix and place in a cake pan. Bake 30 minutes in a preheated oven to 180 degree.
  4. While terrine is baked, we will implement a simple but delicious sauce that will decorate the rice. Onions and garlic clove finely chop, fry together until clear onions. Add grated carrots, fry for another 3-4 minutes.
    While terrine is baked, we will implement a simple but delicious sauce that will decorate the rice. Onions  and garlic clove finely chop, fry together until clear onions. Add grated carrots, fry for another 3-4 minutes.
  5. Add tomatoes, diced. Fry until tender.
    Add tomatoes, diced. Fry until tender.
  6. For the color at the end I add 2 tbsp tomato puree, you can replace 1 tsp tomato paste. Add salt and pepper to taste, if the sauce is sour, you can add a little sugar. Put out a couple more minutes. Then put everything in a blender and puree until smooth. Ready to get the terrine from the mold, allow to cool slightly and then cut into portions, otherwise not be able to do it nicely. Serve with sauce.
    For the color at the end I add 2 tbsp tomato puree, you can replace 1 tsp tomato paste. Add salt and pepper to taste, if the sauce is sour, you can add a little sugar. Put out a couple more minutes. Then put everything in a blender and puree until smooth.
Ready to get the terrine from the mold, allow to cool slightly and then cut into portions, otherwise not be able to do it nicely. Serve with sauce.

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