Italian Rice Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the rice:
- 2 onion (s), finely diced
- 2 tablespoon olive oil
- 200 g rice, parboiled
- 500 ml meat stock
For the meat sauce:
- 2 onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoon butter
- 500 g round beef
- some tomato paste
- salt and pepper
- herbs, mixed
- 50 g flakes butter
- 100 g Emmentaler, rated
Also:
- Tomato sauce (homemade or bought)
- Parmesan
Print Recipe
Pin Recipe Instructions
- Let the finely diced onions slowly turn translucent in hot olive oil. Pour the rice over it and let it turn to glass while stirring. Top up with the broth. Let it soak on a mild heat for approx. 15 minutes until it has absorbed the liquid.
- In the meantime let the next finely chopped onions and the garlic in the butter become translucent, tear the meat and add. Let it turn gray, season with tomato paste, salt and pepper and herbs.
- Fill a baking dish with half of the finished rice, place the meat on top and cover with the remaining rice. Sprinkle with the grated Emmentaler cheese and top with flakes of butter.
- Bake in a preheated oven at 250 ° C top / bottom heat for approx. 10 minutes.
- In the meantime, heat a tomato sauce and grate the parmesan. Both are sufficient.
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