Corn rolls stuffed with rice and vegetables
346 30 минут 2 порции
Great eateries rolls. And though it's just rice and vegetables-fly along with meats! Get a tart, spicy, peppery and very tasty! I invite You to sample!
Ingredients for Corn rolls stuffed with rice and vegetables
- Flour - 1/2 stack.
- Corn flour - 1/2 stack.
- Yogurt - 1/2 stack.
- Salt - 1/2 tsp.
- Figure - 1 package.
- Water - 1 l
- Cumin - 1/4 tsp
- Cinnamon - 1/2 PCs
- Carnation - 2 PCs
- Zira - 1/4 tsp
- Pepper - 1/2 stack.
- Onion - 1/4 PCs
- Tomato - 2 PCs
- Black pepper - 1/2 tsp.
- Allspice - 3 PCs
- Vegetable oil - 2 tbsp
- Greens - to taste
Step by step instruction of cooking Corn rolls stuffed with rice and vegetables
In boiling water throws spices:cinnamon, cloves, caraway, and cumin, sprinkle with salt.
Add to the boiling water a bag of tasty, crisp rice amber, TM Mistral, cover with a lid and forget about it for 30 minutes.
Well in the same bowl, knead dough about 3 minutes until no longer stick to hands. And give him a little rest.
Pellet will have a sour taste due to the yogurt, if You want a more uniform taste, add 1 tsp of sugar.
Meanwhile, make the sauce. One tomato finely chopped, the second grate.
In a saucepan or small frying pan, pour oil, put pepper, tomato sliced, onion. Fry for 3 minutes.
Add tomato puree, black pepper, allspice. Simmer, stirring occasionally,7 minutes. Shooting fire. The sauce is ready.
Rested the dough abenaim a couple of times, divide into 4 parts. At the same time, put a dry pan on the fire.
Board sprinkle with flour. Roll out the dough thinly, thinly, literally a millimeter thick.
Fry tortillas on a dry pan on both sides for 1 minute until the appearance of dark spots.
The finished pellets are immediately turned off and put under a towel to dried.
Tortillas are ready, the sauce is ready, cook the rice. Collect rolls!
On the cake spread the rice.
Rice pour the sauce.
Sprinkle stuffing your favorite greens.