Tomato Onion Rice Stuffed Bread Rolls
Equipment
Ingredients
Filling
Rice
150 g
Tomato (fresh)
1 piece
Yellow onion (fresh)
1 piece
Olive oil
20 ml
Salt
4 g
Black pepper
1 g
Bread
Sliced bread loaf (fresh)
8 slice
Instructions
Cook rice
Cook rice in salted water until tender, drain and set aside.
Prepare vegetables
Finely dice onion and tomato.
Sauté onion
Heat oil in pan, add onion, and cook until soft and translucent.
Add tomato
Add tomato to the pan and cook until softened, about 4 minutes.
Make filling
Mix cooked rice into the onion-tomato mixture, season with salt and pepper.
Prepare bread slices
Cut crusts off bread slices and flatten each with a rolling pin.
Fill and roll
Place 2 tablespoons of filling on each bread slice, roll tightly, and press edges to seal.
Fry the rolls
Heat oil in a clean pan and fry rolls seam-side down until golden on all sides.
Drain and serve
Remove rolls to paper towels to drain excess oil, then serve hot.
Storage
Best eaten fresh; do not store longer than one day
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