Travel recipe

Red Rice Salad

Crunchy mixture that supplies iron for oxygen transport

For 4 people:

• 200 grams of red rice
• Jodsalz
• 250 g Hokkaido pumpkin
• 1 clove of garlic
• 200 g of porcini mushrooms
• 2 tbsp olive oil
• pepper from the grinder
• 30g fresh Parmesan
• 100 g arugula
• 100 ml vegetable stock (instant)
• 100 g fresh cream
• 1 tsp honey
• 1 TL Senf
• 1/2 bunch basil

1. Cook the rice in salted water for about 40 minutes. Wash and deseed the pumpkin. Dice the pumpkin flesh with the peel. Peel and chop the garlic. Clean and slice the porcini mushrooms. Heat 1 tbsp oil. Fry pumpkin with garlic in it. Add 4 tablespoons of water and let simmer for 10 minutes. Spice up. Mix the rice and pumpkin and let cool.
2. Grate parmesan. Wash the arugula and cut off the ends. Mix the broth with the crème fraîche, honey and mustard. Spice up. Mix rice with dressing. Chop the basil. Add arugula to the rice. Serve the salad with basil and parmesan. Heat the rest of the oil. Fry the mushrooms in it, add to the salad and serve.

approx. 45 minutes – approx. 390 kcal per person, E 9 g, F 18 g, KH 42 g, cholesterol approx. 28 mg

Black coconut rice

addictive! Sweet rice pudding contains manganese for the immune system

For 4 people:

• 300 ml coconut milk
• 250ml milk
• 1 vanilla bean
• cinammon
• 200 g black sticky rice
• 75g brown sugar
• 50 g coconut chips
• 100 grams of raspberries
• 150 grams of currants
• 2 peaches
• 1 unwaxed orange

1. Boil coconut milk with milk. Halve the vanilla pod and add with the cinnamon. Stir in the rice and leave to soak on a low heat for about 45 minutes. Stir in half the sugar and leave to swell for another 5 minutes. Roast coconut chips in a pan without fat.
2. Read raspberries. Wash the currants and scrape them off the stalks with a fork. Wash the peaches, halve, deseed and cut into wedges. Mix in the berries and the rest of the sugar. Grate the orange zest. squeeze fruit. Add the orange juice to the fruit and stir the zest into the rice. Serve rice with fruit and coconut chips.

approx. 60 minutes – per person approx. 410 kcal, E 8 g, F 8 g, KH 74 g cholesterol approx. 9 mg

Chicken and Chanterelle Risotto

Chanterelles provide vitamin D for strong bones

For 4 people:

• 2 shallots
• 2 tbsp olive oil
• 250 g risotto rice
• 150 ml white wine
• 750 ml vegetable stock (instant)
• 250 grams of chanterelles
• 350 g chicken fillet
• Jodsalz
• pepper from the grinder
• 75g fresh Parmesan
• 1/2 bunch of tarragon

1. Peel shallots, dice. Heat half the oil. Sauté the shallots and rice in it until translucent. Mix wine with vegetable broth. Add half to the rice. Bring to the boil, let the rice swell at a low temperature for about 35 minutes. Gradually add the rest of the liquid. Clean mushrooms, wash. Rinse meat, pat dry, cut into strips.
2. Heat the rest of the oil. Fry mushrooms in it. Season and remove. Then brown the meat in it. Spice up. Grate parmesan. Pluck off the tarragon leaves and cut into small pieces. Stir the chanterelles, meat, tarragon and parmesan into the risotto. Taste and serve.

approx. 50 minutes – approx. 520 kcal per person, E 33g, F 14g, KH 54g, cholesterol approx. 66 mg

Fried rice

The crunchy vegetables with an Asian touch contain magnesium for strong nerves

For 4 people:

• 250 g jasmine rice
• Jodsalz
• 1 fennel
• 1 leek
• 1 stick of celery
• 200 g snow peas
• 1 small red chili
• 3 tbsp olive oil
• pepper from the grinder
• 50 g salted peanuts
• 2 tablespoons light soy sauce
• 1/2 bunch coriander

1. Cook jasmine rice in salted water for about 12 minutes. Clean and wash the fennel and cut into pieces. Clean and wash the leek and cut into rings. Wash and chop the celery. Wash and halve sugar snap peas. Deseed and chop the chili.
2. Heat half the oil in a pan or wok. Fry the vegetables with the chili and let them simmer for about 5 minutes while stirring. Season with salt and pepper. Add the rest of the oil and rice. Fry everything for another 5 minutes. Add nuts and soy sauce. Taste the vegetable rice. Pluck the coriander leaves. Serve fried rice with cilantro.

approx. 40 minutes – approx. 410 kcal per person, E 10 g, F 14 g, KH 56 g, cholesterol 0 mg

Lamb chops with saffron raisin rice

Hearty meat with slightly sweet rice with vitamin B12 for the nerves

For 4 people:

• 2 red onions
• 2 tbsp olive oil
• 1 tablespoon of sugar
• 200 g Parboiled Reis
• 1 g saffron threads
• 5 Kardamomkapseln
• 70 grams of raisins
• Jodsalz
• 4 sprigs of mint
• 2 tsp honey
• 8 small lamb chops
• pepper from the grinder

1. Peel onions, cut into slices. Heat 1 tbsp oil. Fry onions in it. Sprinkle sugar on top and let melt. Cook rice with saffron, cardamom and raisins in salted water for about 14 minutes. Chop the mint and stir in the honey.
2. Rinse lamb chops and pat dry. Heat the remaining oil. Fry the chops in it for about 4 minutes on both sides. Season with salt and pepper. Serve the lamb on plates with the rice. Scatter the onions over the meat.

approx. 40 minutes – approx. 570 kcal per person, E 24 g, F 24 g, KH 57 g, cholesterol approx. 78 mg

Stuffed pork cutlets

A lot of potassium in the rice and vegetable mixture ensures that the water balance is regulated

For 4 people:

• 60 g wild rice (or wild rice mix)
• Jodsalz
• 100 g Swiss chard
• 1 clove of garlic
• 2 onions
• 1 yellow pepper
• 1 bunch of parsley
• 400 g vine tomatoes
• 70 g black olives (pitted)
• 2 tbsp olive oil
• 3 sprigs of thyme
• 4 thin pork cutlets
• toothpick

1. Cook the rice in salted water for about 40 minutes. Clean, wash and chop the chard. Peel and chop the garlic and onions. Wash, deseed and finely dice the peppers. chop parsley Wash tomatoes, dice. Quarter the olives. Heat 1/2 tbsp oil.
2. Sauté half of the onions in it. Add the tomatoes, olives and thyme and cook over medium-high heat for about 15 minutes. Heat 1/2 tbsp oil in a pan. Sauté the rest of the onions, peppers, chard and garlic in it. Mix and season with parsley.
3. Mix cooked rice with vegetables. Rinse schnitzel, pat dry. Fill half a side of each schnitzel with the rice and vegetable mixture. Fold the other half over and secure with toothpicks. Heat the remaining oil. Fry the meat in it for about 10 minutes. Taste the tomato sauce. Serve with stuffed schnitzel.

approx. 50 minutes – Per person: approx. 410 kcal, E 27 g, F 16 g, KH 30 g, cholesterol approx. 64 mg

Things to know about rice

1. Rice triples its quantity when prepared, ie one cup of raw rice yields three cups of cooked rice.
2. If you put a cotton cloth between the pot and the cover after cooking, the cooked rice will remain grainy.
3. Just cook the rice as a soup accompaniment and only add it to the soup shortly before serving, then it can continue to cook in the hot liquid.
4. The cooking time varies from rice variety to rice variety. Unpolished rice takes 35-40 minutes, husked rice 12-15 minutes.
5. Long-grain rice, only stripped of the straw husk and rich in vitamins, minerals and fibre. Cooking time: about 45 minutes.
6. Botanically, the seed of an aquatic plant. cultivation in North America. Cooking time: about 45 minutes.
7. Long grain rice from the foothills of the Himalayas with a great fragrance. Cooking time: 10 to 12 minutes.
8. Short grain rice with actually deep violet color. Mainly used sweet. Cooking time: about 30 minutes. You can find it in Asian grocery stores.
9. Long grain rice from Thailand. Due to special cultivation, it develops a jasmine scent when cooking. Cooking time: about 12 minutes.
10. round grain rice, e.g. B. Arborio, with a high proportion of starch. This makes it very creamy. Cooking time: about 40 minutes.
11. Unhusked brown rice that gets its red color from clayey soil. Cooking time: about 40 minutes.
12. Peeled long grain rice. The nutrients reach the interior of the grain through a steam process. Cooking time: 12 to 15 minutes.

A real CLASSIC
“Risotto” means “small rice”. The Italians have known this delicacy since the Renaissance. The short-grain rice varieties Arborio, Vialone and Carnaroli are particularly popular with them. What is special about these three? They have a soft shell and a hard core, can absorb a lot of liquid and are still slightly firm to the bite. This makes the risotto nice and creamy!

The right basis for RISOTTI
There are endless risotto recipes – depending on the region and family tradition. But all are based on (almost) the same basic ingredients: chopped onions, olive oil, butter, rice, meat or vegetable broth and cheese. Often also dry white wine. Preparation: Sauté onions in oil until translucent. Briefly sauté the rice until lightly browned. Deglaze with hot liquid. Gradually add the rest of the liquid (may vary depending on absorbency) while stirring. Risotti take about 20 minutes to cook. Then add other ingredients according to the recipe. Finally, briefly stir in the cold butter and freshly grated cheese and serve immediately so that the dish does not become too compact.

Maki-Sushi

For 6 rolls of 6 pieces each (approx. 3 servings):

For the rice:

• 250 g sushi rice (health food store)
• 1⁄2 tsp sea salt
• 1⁄2 tbsp agave syrup (health food store)
• 1 tbsp white wine vinegar

For the filling:

• 1-2 carrots
• 1⁄2 cucumber
• 1–2 Avocados
• 200 g smoked tofu (health food store)
• oil for frying
• some soy sauce

In addition:

• 6 nori sheets
• black sesame
• Organic wasabi paste (health food store)
• Pickled organic ginger slices (health food store)

1. Wash the sushi rice in a saucepan with cold water, then drain thoroughly in a colander. Then put back into the pot with 500 ml of water (note the manufacturer’s instructions) and some sea salt, bring to the boil and cook over a low heat for about 10 minutes, stirring occasionally, until the rice is soft. Sushi rice should be sticky! Mix with agave syrup and white wine vinegar.

2. For the filling, peel the carrot and cucumber. Cut both into sticks. Halve, peel and stone the avocado. Cut the flesh into sticks. Cut the smoked tofu into sticks and fry in a pan on both sides in oil with a little soy sauce for about 4 minutes.

3. Place a nori sheet on a bamboo sushi mat. Spread 1/3 of the rice evenly on top, about 5 mm thick. Leave 2 cm free at the top edge and moisten with water. Place 1/3 of each carrot, cucumber, avocado and smoked tofu in the middle and roll up the nori sheet tightly using the bamboo mat. Press the moistened end. Using a very sharp knife, cut the roll into 6 pieces. Do the same with the remaining nori sheets.

4. Arrange the maki sushi, sprinkle with sesame. Serve with soy sauce, wasabi paste and pickled ginger.

about 30 minutes

Also delicious: Make your own sweet sushi , try our recipe, which is especially perfect for Valentine’s Day!

For 2 servings:

• 150 g Basmatireis
• sea-salt

• 1 carrot
• 150 g snow peas
• 1 red chili pepper
• 80 g mung bean sprouts
• 3 tablespoons mild rapeseed oil (health food store)
• 1-2 EL Soy Sauce
• 1 onion
• 1 clove of garlic
• 1 cm fresh ginger
• 1 TL Currypulver
• 250 ml coconut milk
• 1 teaspoon agave syrup (health food store)
• 1⁄4 bunch coriander greens

1. Cook the basmati rice according to package directions in lightly salted water. Meanwhile, peel the carrot and cut into thin sticks. Wash snow peas and blanch in boiling salted water. Wash the chilli, deseed and cut into thin rings. Wash and drain mung bean sprouts. Heat 2 tablespoons of rapeseed oil in a pan or wok and sauté the vegetables over high heat for 3 minutes. Pour in the soy sauce, remove the pan or wok from the stove.

2.For the sauce, peel and finely chop the onion, garlic and ginger. Heat 1 tbsp rapeseed oil in a pan, sauté onions, garlic and ginger with curry powder for 2 minutes. Pour in the coconut milk and agave syrup, continue cooking for 2 minutes and season with sea salt. Wash the coriander, shake dry, finely chop the leaves and fold into the rice. Arrange rice on plates with vegetables and sauce and serve.

about 30 minutes

Acquired a taste? You can find more delicious Asian dishes here

Saffron risotto with lamb

For 4 people:

2 shallots
200 g carrots
2 tbsp olive oil
200 g risotto rice (e.g. Arborio)
0.1 g saffron strands
800 ml vegetable stock
250 g brown mushrooms
30 g flaked almonds
300 g lamb salmon
iodized salt
Pepper from the mill
100 g mascarpone
5 sprigs of mint

1. Peel shallots and carrots. Dice shallots. Grate carrots. Heat 1 tbsp oil in a large saucepan. Sauté onions and carrots in it. Add rice and saffron and sauté. Gradually add the vegetable stock. Cook everything over low heat for about 25 minutes until the rice has absorbed the stock.

2. Clean mushrooms, cut into slices. toasting almonds. Rinse meat and pat dry. Heat the rest of the oil. Fry the meat in it for about 10 minutes. Spice up. Let rest in aluminum foil for about 5 minutes.

3. Fry the mushrooms in the gravy. Stir into the rice along with the almonds and mascarpone. Cook for a further 10 minutes. Spice up. Chop the mint leaves and add them. Spice up. Cut meat into slices. Serve with the saffron risotto.

ca. 40 minutes – per person 450 kcal, Fat: 18 g

Risotto with salmon and zucchin

For 4 people:

3 shallots
2 tbsp olive oil
200 g risotto rice
800 ml vegetable stock
200 g courgettes
300 g fennel
200 g green beans
150 g smoked organic salmon
4 sprigs of dill
150 g ricotta
iodized salt
Pepper from the mill

1. Peel and dice shallots. Heat 1 tbsp olive oil in a large saucepan. Sauté shallots. Add rice and sauté. Gradually add the vegetable stock. Cook everything over low heat for about 20 minutes until the rice has absorbed the stock.

2. Clean and wash the zucchini, fennel and beans. Cut off the ends of the beans. Cut zucchini into wide strips. Halve the fennel and cut into wedges. Dice the salmon. chop dill

3. Add the salmon, ricotta and half the dill to the rice. Stir in, season and cook for a further 10 minutes. Heat the rest of the oil in a pan. Fry the vegetables in it for about 10 minutes. Spice up. Sprinkle with the rest of the dill. Serve with the risotto. If you like, mix the vegetables into the rice.

ca. 40 Minutes – per Person 410 kcal, Fat: 16 g

Tomato risotto with green asparagus

For 4 people:

3 onions
1 garlic cloves
2 tbsp olive oil
200 g risotto rice
1 small can of tomato paste
500 ml vegetable stock (instant)
400 ml fish stock
iodized salt
Pepper from the mill
400 g green asparagus
400 g cherry tomatoes
40 g Italian hard cheese
300 g king prawns
1/2 bunch of chives
2 tablespoons butter

1. Peel and dice the onions and garlic. Heat 1 tbsp olive oil in a large saucepan. Sauté both in it until translucent. Add rice and sauté. Add tomato paste and broth. Cook everything over low heat until the rice has absorbed the broth.

2. Gradually add the stock. Spice up. Leave to soak for about 20 minutes. Wash, clean and chop the asparagus. Wash tomatoes, cut in half. Add the vegetables to the rice and cook for about 10 minutes. Rasp cheese.

3. Rinse and pat dry the shrimp. Chop the chives. Heat the rest of the oil. Fry the prawns in it. Spice up. Stir the cheese and butter into the risotto. Serve with shrimp and chives.

ca. 45 Minutes – per Person 510 kcal, Fat: 21 g

Apricot risotto with turkey breast

For 4 people:

3 onions
2 tbsp olive oil
200 g risotto rice
2 tsp turmeric, ground
800 ml chicken stock
3 sticks of celery
1 small sweet potato
40 g walnut kernels
100 g dried apricots
400 g turkey breast
iodized salt
Pepper from the mill
1/2 untreated orange
2 tbsp honey
30 g Italian hard cheese

1. Peel and dice the onions. Heat 1 tbsp oil in a large saucepan. Sauté onions in it. Add the rice and turmeric and sauté. Gradually add chicken stock. Cook everything over low heat for about 20 minutes until the rice has absorbed the stock.

2. Clean celery, wash. peel potato. Chop both. chop nuts Dice apricots. Rinse meat, pat dry, cut into strips. Thread onto 8 skewers. Spice up. Grate the orange zest. squeeze fruit. Mix meat with honey and zest. Rasp cheese.

3. Add the vegetables and apricots to the rice, cook for about 10 minutes. roast nuts. Heat the rest of the oil. Fry the meat for about 10 minutes. Add the cheese, nuts and juice to the risotto. Spice up. Serve with skewers.

ca. 50 Minutes – per Person 580 kcal, Fat: 23 g

Pea risotto with chicken

For 4 people:

300 g frozen peas
1 tbsp olive oil
200 g risotto rice (e.g. Arborio)
750 ml chicken stock
300 g white asparagus
iodized salt
200 g spinach leaves
400 g chicken breast ground
pepper
50 g Italian hard cheese 1/2 bunch flat-leaf parsley 1
tbsp
butter

1. Defrost peas. Heat oil in a large saucepan. Fry the rice in it while stirring. add stock. Cook over low heat for about 20 minutes until the rice has absorbed the stock.

2. Peel the asparagus and cook in salted water until al dente. Drain, reserving asparagus water. Cut the asparagus into pieces. Wash spinach, select, chop coarsely. Rinse chicken breast, pat dry and cut into strips. Puree 200 g peas with some asparagus water.

3. Add the puree, spinach and meat to the rice. Spice up. Add the rest of the asparagus water and cook the risotto for another 10 minutes. Add the asparagus and peas and cook for about 5 minutes. Rasp cheese. Chop the parsley. Stir the cheese and butter into the risotto. Serve sprinkled with parsley.

ca. 40 Minutes – per person 650 kcal, Fat: 16 g

Lemon risotto with pine nuts

For 4 people:

2 onions
1 clove of garlic
1 unwaxed lemon
1 tbsp olive oil 200 g risotto rice
800 ml vegetable stock (instant)
125 ml white wine
iodized salt
Pepper, freshly ground
1 bunch of chives
100 g rocket
1 pot of watercress
40 g pine nuts
40 g Pecorino cheese
20 g butter

1. Peel and dice the onions and garlic. Grate the lemon zest and squeeze the fruit. Heat olive oil in a large saucepan. Sauté onions and garlic in it until translucent. Add rice and fry. Add lemon zest and a third of the broth. Cook over low heat until the rice has absorbed the broth.

2. Gradually add the rest of the broth and the wine. Spice up. Let the rice soak for about 25 minutes. Wash the chives, rocket and cress, cut into small pieces. Roast pine nuts. Rasp cheese.

3. Add the juice and pine nuts to the rice, stir in. Cook for another 5 minutes. Stir in the chives, rocket, cress, cheese and butter.

ca. 40 Minutes – Per Person 420 kcal Fat: 18 g

Apple risotto with red mullet

For 4 people:

400 g red mullet fillet with skin 2 cloves of
garlic
1/2 tsp . ground cinnamon
3
tbsp

1. Rinse the fish, pat dry. Peel and halve the garlic. Mix with cinnamon and 1 tbsp oil. Spice up. Marinate the fish in it for about 30 minutes. Wash onions, cut into small pieces. Heat 1 tbsp oil in a large saucepan. Fry onions with rice. Add half the stock. Cook until the rice has absorbed the stock.

2. Gradually add the rest of the stock. Let the rice swell for about 30 minutes. Clean the artichokes, cut off the stalks and leaves. Hollow out the middle. Cook the artichokes in salted water for about 10 minutes. pour off.

3. Stir the cream cheese into the risotto. Wash, core and cut the apple into wedges. Heat the rest of the oil. Fry the apple, sage and artichokes. Spice up. Fry the fish in the pan for about 6 minutes. Serve with risotto and vegetables.

ca. 50 Minutes – per Person 500 kcal, Fat: 22 g

Vanilla risotto with caramelized rhubarb

For 8 people:

750 ml milk
1 vanilla bean
150 g risotto or rice pudding
400 g rhubarb
1 tbsp butter
1 tbsp honey
1 tbsp sherry
100 g sugar
100 g mascarpone

1. Bring milk to a boil in a large saucepan. Halve the vanilla bean lengthwise and add to the milk. Stir in the rice and leave to soak in the gently boiling milk for about 30 minutes. Remove vanilla pod.

2. Wash the rhubarb, clean and cut into narrow strips. Melt butter in a pan. Add honey and sherry. Sauté the rhubarb in it for about 5 minutes.

3. Preheat the oven grill. Add half the sugar to the rice pudding. Stir in the mascarpone evenly. Place the rice pudding in 8 ovenproof casserole dishes. Scatter rhubarb on top. Sprinkle with the remaining sugar and grill in the oven for about 4 minutes until the sugar has caramelized. Serve the vanilla risotto immediately.

ca. 40 minutes – per person 210 kcal Fat: 10 g