Summary

Ingredients

• 500 g minced beef
• 3 tablespoon olive oil
• 500 g onion (s), diced
• 3 tablespoon curry
• 250 g rice, parboiled
• 2 cubes beef broth or vegetable broth
• water
• Salt and pepper from the mill
• garlic
• 500 g zucchini, diced

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Instructions

1. Fry the minced meat well in the hot oil, add the onion cubes and stew, then sprinkle with curry and roast well. Sprinkle in the dry rice and fry briefly. Add the stock cubes and a little water, bring to the boil and simmer over a low flame for about 15 minutes. Stir every now and then and always add a little water (it shouldn`t be soup! But also not be too dry, otherwise the rice will stick!)
2. In the meantime, halve the washed zucchini lengthways, then cut into quarters. Remove the seeds (if any) and cut the zucchini into finger-thick pieces.
3. After the rice pan has cooked for 15 minutes, add the zucchini, add a little more water if necessary and simmer for another 5 minutes. Then with salt, pepper + garlic. Season to taste and serve immediately with baguette bread or ciabatta bread and a light rosé or cold beer.