Summary

Ingredients

• 4 small tomato (s)
• 1 red pepper (s)
• 2 stalks celery
• 0.5 ½ cucumber (s)
• 1 tablespoon oil
• 400 g minced beef (lower fat: tartare)
• 120 g brown rice (10 minute rice)
• salt and pepper
• Paprika powder
• 400 ml beef broth

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Instructions

1. Score the tomatoes crosswise, scald, peel and quarter. Halve the pepper lengthways, remove the core and cut into strips. Clean the celery and cut into slices. Peel the cucumber, cut in half lengthways, scrape out the seeds and cut into small cubes.
2. Heat the oil in a saucepan or high coated pan and fry the minced meat in it until crumbly. Then add rice and vegetables and sauté briefly. Season with salt, pepper and paprika powder and deglaze with the beef stock. Cover and cook over low heat for 15-20 minutes, stirring occasionally and adding a little more stock if necessary.
3. When using normal whole grain rice, first pre-cook the rice. Variants: lamb or turkey mince. Use either 1/2 zucchini or 1/2 aubergine instead of the cucumber.