For the vegetable-rice soufflé, steam the rice with the vegetable stock and the onion piece studded with cloves. Add the egg yolks, herbs, lemon zest and the blanched vegetable cubes. Beat egg whites with salt and fold into the mixture.
Pour into buttered Dariol molds and poach in a water bath in the oven for about 20 – 30 minutes at 160 °C.
Preparation Tip:
The vegetable-rice soufflé can also be served with a tomato-basil sauce.
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