Crispy jasmine rice and Manchego medallions with warm red grape and rosemary relish

Instructions

1. 1

   1. In a large bowl, mix the cooked and chilled jasmine rice with the grated Manchego cheese, egg, 35 g (about 1/3 cup) breadcrumbs, chives, garlic powder, black pepper, and 2 g (1/4 tsp) salt until evenly combined.

2. 2

   2. Divide the mixture into 8 portions and shape into compact medallions about 2.5 inches wide. Lightly coat each medallion with the remaining 15 g (about 2 tbsp) breadcrumbs and place on a plate.

3. 3

   3. Heat a large nonstick skillet over medium heat with 15 ml (1 tbsp) olive oil. Cook the medallions for 3 to 4 minutes per side, until golden and crisp. Transfer them to a tray.

4. 4

   4. To keep them hot and help them firm up, place them in an oven preheated to 200 °C / 400 °F for 5 minutes.

5. 5

   5. Meanwhile, in a small skillet over medium heat, add the remaining 15 ml (1 tbsp) olive oil and sauté the red onion for 2 minutes with 1 g (1/4 tsp) salt.

6. 6

   6. Add the chopped red grapes, fresh rosemary, balsamic vinegar, and honey. Cook for 3 to 4 minutes, stirring, until the grapes soften slightly and the relish becomes glossy and warm.

7. 7

   7. Serve the crispy medallions hot with the warm red grape and rosemary relish on top or on the side.

8. 8

   8. If desired, let them rest for 2 minutes before serving so the medallions set and hold their shape better.