Shepherds – Pan

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

1 glass pepperoni grigliati (280g / grilled peppers with garlic)
1 medium onion (s)
250 g minced meat, mixed
salt and pepper
150 g rice, (lon rain rice)
2 teaspoons vegetable stock
1 leek, (medium-sized)
100 g feta cheese

Instructions

Drain the peppers with the garlic in a sieve (catch the oil) and then cut everything finely. Peel the onion and chop finely.
Heat 3 tablespoons of the collected oil in a pan. Fry the minced meat vigorously for about 3 minutes. Add the onions and garlic and fry briefly. Season with salt and pepper.
Add rice and paprika and sauté briefly.
Pour a good 300ml of water, stir in the broth, bring to the boil and cook for about 12 minutes. In the meantime, clean and wash the leek, cut into small pieces and fold under.
Cover everything and finish cooking in about 8 minutes. Season again to taste and finally crumble the cheese over it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.