Asparagus and Rice Minced in Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 500 g minced meat, mixed
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 2 cloves garlic)
- 2 tablespoon olive oil for frying
- 1 tablespoon butter
- 300 g jasmine rice
- some flour to sweat
- 750 ml asparagus cooking water
- 1 bunch dill
- 1 lemon (s)
- 2 cups double cream
- Salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cook with a little salt and sugar for about 5 minutes and then let it steep in the boiling water.
- Shape the minced meat into small dumplings with salt and pepper, an egg and some breadcrumbs. Fry them vigorously in a little oil.
- Peel off the garlic clove, chop it and sauté in a little butter. Add the rice and fry a little. Sweat with a little flour. Then pour in approx. 750 ml of the asparagus boiling water and simmer closed for approx. 10 minutes. Stir several times.
- Wash and chop the dill. Squeeze the lemon.
- Add the lemon juice to the finished rice. Season this with salt and sugar and add the dill and double crème.
- Fold in the minibulettes with the roasting fat and the asparagus, let simmer briefly on a low flame.
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