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🍽️ Crispy Rice and Spinach Dumplings with Sage Butter

466 kcal · 30 min · 4 servings

Crispy Rice and Spinach Dumplings with Sage Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the rice in two to three times the amount of water according to the package instructions.
  2. 2. Remove the pot from the heat and let the rice cool down for twenty minutes.
  3. 3. Wash the cauliflower and remove the hard core.
  4. 4. Cut the cauliflower into large chunks.
  5. 5. Cook the cauliflower pieces in boiling salted water for six to seven minutes over medium heat.
  6. 6. Drain the cauliflower and let it drip dry.
  7. 7. Puree the cauliflower in a blender, but ensure the mixture does not become too fine.
  8. 8. Place the cauliflower mixture into a large bowl.
  9. 9. Thoroughly wash the leaf spinach.
  10. 10. Boil the spinach for one minute in boiling salted water.
  11. 11. Remove the spinach from the water and let it drain.
  12. 12. Puree half of the drained spinach.
  13. 13. Roughly chop the other half of the spinach and set it aside.
  14. 14. Grate the Parmesan finely.
  15. 15. Peel the onion and dice it finely.
  16. 16. Thoroughly mix the cooled rice, the cauliflower mixture, the pureed spinach, the Parmesan, the onion, the egg, the breadcrumbs, the ricotta, and a pinch of freshly grated nutmeg together.
  17. 17. Form fourteen to eighteen dumplings from the rice mixture using your hands.
  18. 18. Melt one tablespoon of butter in a frying pan.
  19. 19. Fry the dumplings evenly on all sides.
  20. 20. Melt the remaining butter in a second frying pan.
  21. 21. Wash the sage leaves and shake them dry.
  22. 22. Pluck the leaves from the stems.
  23. 23. Add the sage leaves and the roughly chopped spinach to the melting butter.
  24. 24. Season the butter with a little salt.
  25. 25. Remove the finished dumplings from the pan.
  26. 26. Arrange the dumplings on plates.
  27. 27. Drizzle the dumplings with the sage-spinach butter and serve.

Nutrition per serving