Rice Pan with Minced Meat and Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sachet rice, approx. 20-50 g, or rice from the day before
- 1 large carrot
- 1 cucumber (s), quantity as desired
- 180 g minced meat
- 100 ml water
- 0.5 teaspoon ½ broth, clear
- 0.5 teaspoon ½ olive oil
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet. If leftover rice is used, it does not need to be warmed up. The rice is added to the finished minced meat.
- Quarter the carrot and cucumber and cut into small pieces. The pieces should be about half the size of a piece of sugar. Then put aside.
- Dissolve the broth in approx. 100 ml of water and also set aside.
- Put the oil in the pan and fry the minced meat in it until crumbly. Just before the minced meat is ready, add the carrots and sear them a little too. However, do not add these to the pan too early so that they remain firm to the bite. When the minced meat is done, the rice is added and mixed in.
- Now distribute the broth over the rice, mince and carrot mixture as desired and stir well. The amount can vary here as required. Personally, I usually make more broth than I actually need in the end. It shouldn`t get too muddy.
- Just before serving, add the cucumber pieces so that they only get a little warm.
- If you like, you can eat a slice of wholemeal bread with it.
- Alternatively, instead of the minced meat, I cut mushrooms and peppers and sautéed them with the carrots.
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