4 Christmas recipes with very healthy rice

We show you 4 healthy recipes with rice to this Christmas cook and enjoy a balanced and delicious dinner.

Christmas days, family reunions, gifts, lights and… endless hearty meals are coming! And although we love nougat and sweets, today we want to bet on Christmas recipes with healthy, complete, balanced rice and… with a lot of flavor!

The more traditional Christmas can also be healthy and today we want to offer you some of light but delicious recipes. At Montsià rice we show you some ideas to enjoy healthy Christmas dinners and lunches with rice. Do you want to meet them? Here we go!

Healthy recipe ideas with rice for this Christmas

The main trick to eat healthy this Christmas is to control yourself, not bite too much and opt for fresh and seasonal products.

Also, consider the portions and avoid large amounts of sauces or pre-cooked dishes. Christmas is time to cook and put yourself in front of the stove to prepare a delicious menu.

Salmon, avocado and caviar rice timbale

A perfect starter for these holidays is rice, smoked salmon, avocado, caviar and vinaigrette timbale. It is an ideal recipe, not only for the combination of flavors and textures of its ingredients, also for being a light and balanced dish, rich in healthy fats.

When seasoning this recipe, keep in mind that some of your diners may not like this spicy touch. To prepare this delicious Christmas recipe you need:

Ingredients for 4 servers
200 g Extra Montsià Rice
100 g cucumber
150 g smoked salmon
½ apple
1 avocado
¼ purple onion
Shichimi togarashi
4 tablespoons caviar
40 g extra virgin olive oil
20 g of sesame oil
20 g rice vinegar
20 g soy sauce
Salt

Instructions

1. First, place the rice in a pot, add water and salt and boil it.
2. Simmer the rice for 17 minutes.
3. Peel and dice the cucumber and also the smoked salmon reserving some slices.
4. Then dice the half apple, avocado and purple onion and place all these ingredients next to the rice.
5. To prepare the vinaigrette, place the olive oil, sesame oil, rice vinegar and soy sauce in a bowl. Then beat all the ingredients in a bowl until emulsified.
6. Finally, mix and place all the ingredients in a mold, serve with a little avocado and decorate with caviar.
    

Turkey rice

This is a perfect dish for Sant Esteve, as it is a reuse recipe. We don’t throw away food, we bet on a healthy recipe and we also help our economy.

Ingredients for 4 servers
200 g of Montsià Bomba Rice
300 g turkey breast in fillets
1 onion
0.5 cloves garlic
1 zucchini
0.5 yellow pepper
2 tomatoes
Yellow curry
Dry ginger powder
200 ml chicken broth
Salt
White pepper
Extra virgin olive oil

Instructions

1. Cook the rice in salted water for about 17 minutes. Once finished, drain well.
2. If you have cooked turkey for Christmas, you can slice or cut the leftover fillets. If not, wash the turkey fillets well, dry them and cut them into small strips.
3. Peel the onion, garlic clove and chop together.
4. Clean the vegetables and cut them into cubes.
5. In a skillet, sauté the turkey for a couple of minutes with olive oil.
6. And in the same pan, remove the turkey and fry the garlic and onion with a little yellow curry and powdered ginger.
7. Stir in the vegetables and cook for about 4 minutes, add the chicken broth and simmer for 5 minutes.
8. Stir in the rice, season to taste and stir. And ready!
   
   

Cannelloni stuffed with rice, onion and tomato with textured soy

If you prefer to follow traditions, you can opt for cannelloni stuffed with rice, onion and textured soy. It's a way to reinvent traditional vegetarian-style cannelloni and add a different twist to your Christmas. We are sure it is a recipe that you will love.

Ingredients for 6 servers
400 g of Montsià Bomba Rice
150 g of textured soy
150 g of vegetable broth
3 garlics
1 onion
50 g tomato concentrate
200 g chopped tomato
Provencal herbs
Garlic powder
Salt and pepper
Extra virgin olive oil
12 sheets of cannelloni pasta
25 g butter
25 g of wheat flour
400 ml of milk
50 g of grated cheese
 
Instructions

1. Moisturize the soy by soaking it in the vegetable broth for 10 minutes, stirring occasionally.
2. Peel and chop the garlic and onion. Heat some extra virgin olive oil in a saucepan and put on low heat.
3. Add the chopped tomato, also the concentrate, the Provencal herbs, garlic powder, salt and ground black pepper to taste.
4. Cook over medium heat for 15 minutes and add the hydrated textured soy.
5. Meanwhile prepare the béchamel sauce. First heat the butter in a pan and flour.
6. Stir for a minute or two and brown the flour.
7. Add the milk little by little, stirring constantly so that no lumps form.
8. Season with salt and pepper and cook for 15-20 minutes on low heat. Remove and reserve.
9. Cook the pasta slices in a large pot with plenty of water for 8 minutes.
10. Remove the slices and immerse them in a bowl with ice water to cut off the cooking. Drain and dry.
11. Boil the rice for about 18 minutes.
12. Place a tablespoon of the textured soy filling in the center of each cannelloni along with the rice and close the dough by folding the ends over the filling.
13. Cover the base with a couple of tablespoons of béchamel sauce.
14. Preheat the oven to 200º C, coat the cannelloni with the béchamel sauce and cover with grated cheese
15. Put in the oven and bake for 15 minutes at about 200 º C and ready!
    
    

Sea bass with asparagus risotto and saffron sauce

Surprise this Christmas with this delicious recipe: sea bass with asparagus risotto and saffron sauce, a complete and balanced dish, ideal to take as a main and unique dish.

Ingredients for 4 servers
300 g Montsià Carnaroli rice
1 bunch of asparagus
30 g butter
1/2 drop of white wine
1 l fish stock
Parmesan cheese
4 sea bass fillets
Salt and pepper
Garlic and chopped parsley
Saffron
Cornstarch
Water
100 ml of cream
1 onion
Extra virgin olive oil
 
Instructions

1. To prepare the sauce, clean and chop the onion and put it in a pan with a little oil and a pinch of salt. Add the saffron to taste.
2. Stir in the white wine and then the cornstarch diluted in water.
3. Let it cook until the wine has evaporated all the alcohol
4. Lower the heat and add the cream, salt and pepper to taste, stir and cook for about 5 minutes.
5. Clean the asparagus and cut the hardest part of the stem.
6. Cut the tips into small slices.
7. Put the butter in the pan and sauté the asparagus with a pinch of salt.
8. Add the wine and let it reduce.
9. Add the rice and cook for about 18 minutes.
10. Gradually add boxes of hot stock as you absorb.
11. Finally, you can add a little more butter and Parmesan cheese.
12. Stir well and set aside.
13. Grease the hake loins with a little oil.
14. Season with salt and pepper in a pan starting on the side of the skin
15. Turn the steaks over and sprinkle with garlic and chopped parsley and ready!
     

If you want to bet on more revolutionary and different dishes this Christmas, discover the special Delta Poke Bowl that we have prepared for you for these holidays. We’re sure you'll love it!

And if you’re one of those people who prefers some dessert recipe, check out the nougat rice recipe. Ideal to enjoy some time in the kitchen with your family!

This Christmas bet on healthy recipes… with rice!