Rice Pan with Danish Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can ham, (Danish ham shoulder, 450g)
- 400 g carrot (s)
- 1 leek stick (s)
- 250 g rice
- 200 g sour cream
- 0.25 liter ¼ broth
- 2 tablespoons oil
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Prepare the rice as usual.
- Clean the leek and carrots, halve lengthways and cut into pieces approx. 1 cm in size. Not too thin so that they retain their bite. Dice the ham shoulder as well.
- Sweat the carrots in the oil in a pan for about 5 minutes. Add the leek and fry briefly. Then add the broth and steam the vegetables until they are cooked through but still have a bite to eat. Add the diced ham and the cooked rice and stir in the sour cream. Season with salt, pepper and paprika and serve immediately.
- Recipe from a women`s magazine from the 70s, my favorite dish from my childhood.
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