← All recipes

🍽️ Crispy Carrot Rice with Gorgonzola

413 kcal · 30 min · 4 servings

Crispy Carrot Rice with Gorgonzola Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the rice mix in salted water until tender. Follow the instructions on the package.
  2. 2. Wash the carrots thoroughly.
  3. 3. Trim the ends and peel the carrots.
  4. 4. Slice the carrots into long, thin strips using a vegetable peeler.
  5. 5. Bring about 200 milliliters of salted water to a boil in a small pot.
  6. 6. Add the carrot strips to the boiling water for 1 minute.
  7. 7. Drain the carrots.
  8. 8. Rinse the carrots briefly under cold water to stop the cooking process.
  9. 9. Let the carrots drain well.
  10. 10. Wash the rosemary.
  11. 11. Shake the rosemary dry.
  12. 12. Pluck the needles off the rosemary.
  13. 13. Chop the rosemary needles roughly.
  14. 14. Peel the garlic.
  15. 15. Slice the garlic as thinly as possible.
  16. 16. Remove the rind from the Gorgonzola.
  17. 17. Break the Gorgonzola into small pieces.
  18. 18. Slice the hazelnuts into very thin pieces.
  19. 19. Pour the cooked rice into a sieve.
  20. 20. Let the rice drain completely.
  21. 21. Heat oil in a large pan.
  22. 22. Fry the carrots over medium heat.
  23. 23. Season the carrots with salt and pepper.
  24. 24. Stir the garlic and rosemary into the carrots.
  25. 25. Continue frying until the garlic turns light yellow.
  26. 26. Fold the rice into the vegetable mixture.
  27. 27. Fry everything for another 4 minutes, turning occasionally.
  28. 28. If the rice looks too dry, add a little broth.
  29. 29. Mix the Gorgonzola pieces with the carrot rice.
  30. 30. Taste the dish and adjust seasoning with salt and pepper.
  31. 31. Sprinkle the rice with the hazelnut slices.
  32. 32. Serve the dish immediately.

Nutrition per serving