Leeks, Rice and Ground Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round meat or minced meat
- 2 sachets rice
- 2 leeks (thick sticks)
- 0.25 liter ¼ broth
- some oil
- salt and pepper
- 1 egg (s)
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- Mix the meatloaf with the egg, breadcrumbs, salt and pepper and turn them into small meatballs. Clean the leek and cut into small pieces.
- Bring the water to the boil and add the rice to the boiling water, remove shortly before the end of the cooking time.
- In the meantime, fry the meatballs in a pan with a little hot oil. Add the leek and fry briefly. Then add the cooked rice. Stir, deglaze with the stock and cook for about 10 minutes over low heat. Stir every now and then, otherwise it will burn. Finally, season with salt and pepper to taste.
- The broth should be drawn into the rice, it shouldn`t be mushy. You should use good rice for it.
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