Summary

Ingredients

• 600 g stewed cucumber (s)
• 800 g minced meat, mixed
• 1 large onion (s)
• 1 teaspoon flour
• 2 tablespoons oil
• 200 g rice (lon rain)
• 150 g cream cheese, lactose-free
• 1 bunch dill
• some black salt and pepper from the mill
• 250 ml water

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Instructions

1. Peel the stewed cucumbers with a peeler, cut in half lengthways and scrape out the watery kernels with a teaspoon. Cut the halved cucumber into not too thin slices. Peel, quarter and thinly slice the onion.
2. Heat the oil in a large pan and fry the minced meat in it until crumbly until golden brown. Season heartily with salt and black pepper from the mill. Add the cucumber slices and onion slices and fry briefly. Deglaze with 250 ml water, bring to the boil briefly and stew for about 10 minutes so that the cucumber slices still have a bit of bite.
3. Meanwhile, cook the rice in boiling salted water according to the instructions on the packet.
4. Wash and pat dry the dill and keep a few twigs for garnish. Finely chop the remaining dill.
5. Mix the cream cheese with 1 teaspoon flour, stir into the cucumber and mince pan and let it melt. Bring it to the boil again. Remove from the heat and mix in the chopped dill. Finally, season again with salt and pepper to taste savory and spicy.
6. Drain and drain the cooked rice.
7. Divide the rice on 4 plates and serve the cucumber and mince ragout on top. Place the put back dill sprigs on top and serve.