Porcupines with Veggie NoodlesIngredientsserves 8
750g lean beef mince
1 medium brown onion 1/3 cup basmati rice 1/3 cup finely grated Parmesan cheese ¼ cup finely chopped basil 1 egg, lightly beaten 1 carrot 1 zucchini 700ml bottle of passata (tomatoes) 1 cup chicken stock 4-6 extra zucchinis and carrots to serve |
Golden Rules
|
Method
1. Grate onion and one carrot and one zucchini.
2. In a bowl mix mince, onion, rice, cheese, basil, egg and grated carrot and zucchini.
3. Roll into balls and place on a plate. Cover and refrigerate for 10 minutes.
4. Heat passata and stock in a large pot and bring to the boil.
5. Add balls and reduce heat to a simmer. Cook for about 25 minutes or until rice is soft.
6. Serve on a bed of carrot and zucchini noodles, made using a spiraliser - check out our veggie noodle maker here!
7. Serve with a colourful side salad.
2. In a bowl mix mince, onion, rice, cheese, basil, egg and grated carrot and zucchini.
3. Roll into balls and place on a plate. Cover and refrigerate for 10 minutes.
4. Heat passata and stock in a large pot and bring to the boil.
5. Add balls and reduce heat to a simmer. Cook for about 25 minutes or until rice is soft.
6. Serve on a bed of carrot and zucchini noodles, made using a spiraliser - check out our veggie noodle maker here!
7. Serve with a colourful side salad.
Note
You can find passata in the pasta sauce section of the supermarket, or you can make your own by cooking and blending tomatoes.
Vegetable Noodler
Make gluten-free carrot and zucchini noodles with the Microplane Spiral Cutter. Enjoy the noodles raw or blanched; veggie noodles are an easy way to increase your colours!
Veggie noodles can be used in place of noodles or pasta with any of your old favourite recipes!
Veggie noodles can be used in place of noodles or pasta with any of your old favourite recipes!