Sponge cake * Zucchini Rice *

Submitted by enr on 25 Jun 2013
200-250 g rice
2 zucchini
1 onion
2-3 carrots
1/2 bunch parsley
spices - pikantina, pepper, curry
1 tomato
# For decoration:
1 carrot
4 olives
6-7 leaves olives
3-4 pieces of ham
Sponge cake * Zucchini Rice *
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Luke chop onion, grated carrots, fry well. The washed rice is poured, stirring constantly. Add zucchini and parsley. Peel a tomato peeler to peel leaving for decoration (small florets) the remaining tomato into small cubes. Put in a little cup pikantina with water and sunflower oil (warm in microwave for seconds). The addition of this broth as you take rice. Stir constantly and continuously until the rice is not almost ready. Add spices. Preheat the oven to 200C degrees and pour the rice in a baking dish. If more suhichak can add a little sunflower oil. Do not use a lot of water or broth - in my ratio was 1: 1.5 to 2. After rice in the oven. If needed again can add sunflower oil or broth. Once the rice is ready take a flat dish or pan from baking dish, put in the middle cup or something suitable for the formation of cake. Using a spoon shape cake. Remove the glass and using a spoon shape cake. Halfway remains hole that filled in a sheet of green salad with husk tomato made small florets with olives. Shredded carrot with peeler thus obtaining perfect strips. * Baking tin has a capacity of 1.5 liters, can be carpeted with foil.
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25 Jun 2013


What are the quantities of products and the format size? So without quantities idea dish, not a real recipe.

I apologize corrected recipe. Spice put eye. The more pikantina put more salt becomes rice. The size of the pan, I used is small, because the rice does not swell much, but instead it gets perfect and separated (not a mess) Plate is an ordinary flat dose pack. I hope I have covered all conditions.

So it seems more clearly :) Small form means a 1 or 1. 5 liters capacity?

Yes, exactly 1, 5l. Optionally may put foil on the bottom. :)