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Vegetarian

Plain quenelles with tomato sauce and rice

Plain quenelles with tomato sauce and rice is a family dish for 4, ready in 45 minutes, easy to make, for about €2.30 per person. The key to success is a well simmered homemade tomato sauce and giving the quenelles room in the dish, since they double in size in the oven.

Tonight we're puffing up plain quenelles in a homemade tomato sauce in the oven, nice and soft, with white rice to mop it all up.

Plain quenelles with tomato sauce and rice
Total time
45 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Plain quenelles puff up in the oven until they're soft all the way through, almost souffle like, while the tomato sauce simmers gently around them and soaks up their flavor. Melted emmental forms a thin golden crust on top, and fresh basil adds a green note that lifts the dish without overpowering it.

This is the kind of dinner you can start on a weeknight without a second thought, since the sauce simmers while you handle other things and the oven does the rest. Kids usually love the soft texture of the quenelles and the white rice that soaks up the sauce, which also makes this a good pick for a relaxed Sunday family meal.

The ingredients

4 people

Dairy

  • fresh plain quenelles 12
  • grated emmental 60 g

Pantry

  • tomato coulisoften in the pantry 600 g
  • riceoften in the pantry 300 g
  • olive oiloften in the pantry 2 tbsp
  • sugaroften in the pantry 1 pinch
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • onion 1
  • garlic 2 cloves
  • basil 6 sprigs

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Saute the chopped onion and garlic in the olive oil, then add the tomato coulis, sugar, salt and pepper. 5 min

    The sugar softens the tomato's acidity, a pinch is enough.

  2. Let the sauce simmer over low heat. 15 min

    A sauce that has simmered tastes like it cooked much longer, even in 15 minutes.

  3. Pour a third of the sauce into a baking dish, arrange the quenelles on top, then cover with the rest of the sauce.

    Leave a bit of room, the quenelles puff up during baking.

  4. Sprinkle with emmental and bake at 180°C until the quenelles are puffed up and golden. 25 min

    The quenelles are ready when they've doubled in size and the sauce is simmering at the edges.

  5. Meanwhile, cook the rice in salted water, drain it, and serve the quenelles on top with the basil. 12 min

    Plain, well drained rice makes a nice bed for the sauce.

Our tips to get it right

  • Pick a dish just big enough to fit the quenelles side by side without stacking them, otherwise they cook unevenly.
  • Keep the tomato sauce a bit loose before baking, since it thickens as it cooks and the quenelles soak up some of the liquid as they puff.
  • Cook the rice separately and drain it well, since soggy rice will water down the tomato sauce on the plate.

The variations

  • Swap the emmental for grated parmesan for a sharper flavor and a drier crust.
  • For a quicker version, use an already seasoned tomato sauce and cut the simmering time to 10 minutes.
  • Use cheese filled quenelles instead of plain ones for an even richer version that kids tend to love.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Bread for mopping up the sauce
  • Sparkling water with lemon

Storage

Store the quenelles and sauce in an airtight container in the fridge for 2 to 3 days. This dish doesn't freeze well, since the quenelles turn spongy once thawed. Reheat gently in the oven or a skillet with a splash of water to loosen the sauce.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, you can make the sauce the day before and keep it in the fridge. Just warm it up slightly before pouring it over the quenelles and baking.

Why don't the quenelles always puff up properly?

Quenelles puff up poorly if they're too crowded in the dish or if the oven isn't hot enough. Leave space between them and make sure the oven is fully at 180°C before baking.

Can you use cheese filled quenelles instead of plain ones?

Yes, this swap works really well and makes the dish even richer. The cooking time stays about the same.

What type of rice works best with this dish?

Classic long grain white rice is perfect, since it stays light and soaks up the sauce nicely. Avoid overly sticky rice, which would mask the texture of the quenelles.

How long does it take to make plain quenelles with tomato sauce and rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in plain quenelles with tomato sauce and rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does plain quenelles with tomato sauce and rice cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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