Rice Yamaní Skewers Recipe

Name: Rice Yamaní Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice yamani; 3 cups vegetable broth; 2 leeks; 1 celery stalk; 1 clove garlic grated; 3 tablespoons seaweed hijiki; sea salt; 1 tablespoon olive oil; 1 teaspoon seasoning rice; olive oil amount needed

Servings: persons

1
Wash rice and let soak for 20 minutes.
2
In a pan fry the grated garlic rice and then add the hot vegetable broth, cover and leave to evaporate the liquid, moving with a wooden spoon occasionally.
3
Allow to cool. Hijiki seaweed hydrate in hot water, when soft remove excess water and process along with the leeks and celery.
4
Processed rice and mix with the previous preparation, integrate with the seasoning for rice, one tablespoon of olive oil and salt to taste, knead dough until smooth.
5
Take a heaping tablespoon of dough and place on skewers oval shaping. Take the refrigerator for about an hour.
6
Bring to boil in a heavy iron stove, rice brush yamani skewers with olive oil and place on griddle until golden.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rice yamani, 3 cups vegetable broth, 2 leeks, 1 celery stalk, and more.

Yes, Rice Yamaní Skewers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Yamaní Skewers

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