Rice Casserole with Minced Meat
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 375 g rice (2 bas white, 1 ba brown rice)
- 1 large onion (s), chopped
- 100 g tomato paste
- 1 packet parsley, frozen
- 400 ml buttermilk
- 1 cup sweet cream
- 1 tablespoon, heaped cornstarch
- salt and pepper
- Maggi
- Breadcrumbs for the mold and for sprinkling
- Margarine for frying and for the form
Print Recipe
Pin Recipe Instructions
- Fry the onions until translucent. Add the minced meat, fry it as well and season with salt and pepper as needed.
- Cook the rice in salted water (half the time indicated on the package!).
- Mix the tomato paste and parsley with a little water. Add the cooked rice, minced meat and onions and mix everything together.
- Grease a baking dish and sprinkle with breadcrumbs. Pour in the meat mixture and smooth it out.
- Mix the cream, buttermilk, egg and cornstarch in a beaker and season well with salt, pepper and Maggi (the rice swallows quite a lot). Pour this liquid over the casserole and use a fork to pour in evenly. Now sprinkle breadcrumbs over the casserole and spread margarine flakes on top.
- Bake in a preheated oven at 200 ° C top / bottom heat (convection: approx. 175 ° C) for about 45 minutes.
- We prefer to eat the dish with a little crème fraîche on the edge of the plate and / or some sliced tomato.
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