Colorful Meat Loaf Rice Pan

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g meat loaf in slices
  • 2 sachets rice, 15 g each
  • 100 g peas, frozen
  • 150 g carrot (s)
  • 1 can corn, 50 g drained weight
  • 1 bag Emmentaler, grated, 200 g
  • 1 can mushrooms, 200 g drained weight
  • Curry powder
  • Paprika powder
  • salt and pepper
  • Fat for frying
Colorful Meat Loaf Rice Pan
Colorful Meat Loaf Rice Pan

Instructions

  1. First cook the rice according to the cooking instructions. I prefer the boil-off bag with 10 minutes, to which I personally add saffron to give the rice a yellowish hue and it also tastes fresher.
  2. In the meantime, cut the Leberkäse into small cubes and set aside. Peel the carrots and cut into strips approx. 4 cm long and 5 mm thick and set aside.
  3. Meanwhile, heat the fat in a tall 28 mm pan and fry the carrots.
  4. Drain the corn and mushrooms and set aside.
  5. Add the mushrooms to the carrots to fry, stir occasionally so that nothing burns. Add the Leberkäse and fry. Add the peas and fry. Then add the corn and mix everything together nicely. Add the rice last. Mix everything together and season with salt and pepper to taste. Add the curry and paprika powder until it turns a nice yellow color. Finally, pour the cheese on top and fry with the remaining heat until threads form.
  6. The dish can be easily mixed with other cheeses, e.g., Gouda and vary with egg.

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