Summary

Ingredients

• 200 g whole rain rice
• 400 g round beef
• 1 egg (s)
• Oil for frying
• 200 ml cream, reduced-fat, with 7% fat
• 100 ml milk, low-fat
• 1 teaspoon curry
• 1 tablespoon flour, gluten-free
• 500 g cauliflower (frozen)
• 250 g carrot (s), cut into small sticks
• salt and pepper

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Instructions

1. Bring salted water to a boil in a large pot. Add 200 g whole grain rice, reduce heat to low, and simmer for 35-40 minutes until tender.
2. While rice cooks, mix 400 g ground beef, 1 egg, and salt in a bowl. Form into small balls.
3. Heat oil in a large pan over medium-high heat. Add meatballs and fry for 8-10 minutes, turning occasionally, until browned and cooked through (internal temperature 71 °C / 160 °F).
4. While meatballs fry, combine 200 ml reduced-fat cream, 100 ml low-fat milk, 1 teaspoon curry, 1 tablespoon gluten-free flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and mix well.
5. Pour the sauce over the cooked meatballs and simmer over medium heat for 10 minutes.
6. While sauce simmers, heat roughly 200-300 ml water in a pot over medium-high heat. Add 500 g frozen cauliflower and 250 g carrot sticks and cook for 8-10 minutes until tender.
7. Drain the vegetables well. Divide cooked rice among plates, add vegetables, top with meatballs and sauce, and serve.