Rice and Vegetable Roulade

Name: Rice and Vegetable Roulade
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: For 6–8 people as a starter
Ingredients: Salt and pepper; 4–6 carrots, peeled, cut in halves lengthwise, and boiled; 225 g/8 oz/2 cups button mushrooms, sliced; 450 g/1 lb/4 cups spinach, blanched and chopped, and the water then squeezed out; 112 g/4 oz/½ cup short grain rice, cooked in 420 ml/⅓ pint/2 cups water until all the water has been absorbed by the rice; 112 g/4 oz/½ cup short grain rice, cooked in 420 ml/⅓ pint/2 cups water until all the water has been absorbed by the rice; 1 medium-size Savoy cabbage; 84 g/3 oz butter; Salt and pepper

Preparation info

For
6–8
people as a starter

Difficulty
Medium
Ready in
1 hr 5

Appears in

The Rice Book

By Sri Owen

Published 1993

About

You will need to pre-cook the rice until it is quite soft. Use muslin, cheesecloth, or banana leaves to roll the roulade. The roulade will be easier to cut when it has had time to cool down a little, so serve it warm, with a hot Red Pepper Sauce or Tomato Sauce.

Ingredients

Method