Boulette de Riz avec Sauce aux Légumes
A delightful dish featuring savory rice balls (boulettes) served with a vibrant and flavorful vegetable sauce. This recipe offers a vegetarian take on a popular West African concept, adaptable with different vegetables.
🧂 Ingredients
- 4 cups Cooked rice (preferably day-old)
- 1 large Egg
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Parsley(chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper
- for frying Vegetable oil
- For the Sauce:
- 2 tbsp Vegetable oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(diced or crushed)
- 3 cups Assorted vegetables (e.g., carrots, bell peppers, zucchini, green beans)(chopped)
- 1 cup Vegetable broth or water
- 1 tsp Cumin powder
- 1/2 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
Prepare the rice balls: In a large bowl, combine the cooked rice, beaten egg, finely chopped onion, minced garlic, chopped parsley, salt, and pepper. Mix well until everything is evenly distributed. If the mixture is too dry, add a tablespoon of water.
💡 Tip: Using day-old rice helps the balls hold their shape better. - 2
Shape the rice mixture into small balls, about 1.5 inches in diameter. You should get about 15-20 balls.
- 3
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the rice balls in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes per side.
💡 Tip: Fry in batches to maintain oil temperature and ensure even cooking. - 4
Remove the fried rice balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 5
Prepare the vegetable sauce: In a separate pot or deep skillet, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 6
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 7
Stir in the diced tomatoes, cumin, and coriander. Cook for 5 minutes, stirring occasionally.
- 8
Add the assorted chopped vegetables and vegetable broth or water. Bring to a simmer, then cover and cook for 15-20 minutes, or until the vegetables are tender.
- 9
Season the sauce with salt and pepper to taste. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.
- 10
To serve, place a generous portion of the vegetable sauce in a shallow bowl and arrange several fried rice balls on top. Garnish with fresh cilantro.
💡 Pro Tips
- ✓Ensure the rice is well-packed when forming the balls to prevent them from falling apart during frying.
- ✓Don't skip the step of draining the fried rice balls on paper towels to prevent a greasy texture.
- ✓Feel free to customize the vegetable sauce with your favorite seasonal vegetables.
- ✓For a spicier sauce, add a pinch of cayenne pepper or a chopped chili pepper with the garlic and ginger.
🔄 Variations
- Add a tablespoon of nutritional yeast to the rice ball mixture for a cheesy flavor.
- Incorporate cooked lentils or chickpeas into the vegetable sauce for added protein.
- Serve the sauce on its own with a side of rice or couscous if you prefer not to have the rice balls.