Rice Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork off the shoulder
- 2 large onions
- 5 tablespoon oil
- 2 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot
- 0.5 liter ½ stock
- 1 teaspoon caraway seeds, ground
- 1 tablespoon marjoram, dried
- 2 clove (s) garlic, crushed
- salt
- 350 g lon rain rice
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Cut the meat into 3 x 3 cm pieces. Peel and chop the onions and roast them vigorously in hot oil, stirring constantly. add the meat and roast, then reduce the heat. Sprinkle with paprika powder and pour on the stock. Season with caraway seeds, marjoram, garlic and salt and cook covered over a low heat for about 40 minutes.
- In the meantime, prepare the rice.
- Mix the flour with 2 tablespoons of water and bind the juice of the rice meat with it at the end of the cooking time (let it boil briefly). Finally mix in the rice well and cover again and let it steep for a while.
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