Vegetable Mince Pot with Rice from Schlömerhof
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 onions)
- 500 g minced meat, mixed
- 1 can tomato (s), peeled
- 1 zucchini
- 1 yellow pepper (s)
- 150 g rice
- 1 leek
- olive oil
- Chilli flakes
- 1 packet feta cheese
- 1 liter vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- To prepare, cut the onion into small pieces, cut the leek into rings, thinly slice the bell pepper, and cut the zucchini into cubes.
- Briefly sear the minced meat in a saucepan with plenty of olive oil, add the onions, reduce the temperature to medium. Add the rice. Also add the leek and continue frying.
- Add the peppers, mix everything. Add the zucchini and mix. Now add the tomatoes. Pour the vegetable stock over everything until it is covered and let it simmer gently on a low heat.
- Season to taste with salt, pepper and, if you like, with chilli. Cooking time is around 30 minutes.As soon as the vegetable stock has boiled down, add a good shot, stir in and let it simmer again.
- At the very end, about 5 minutes before the end of the cooking time, the feta is stirred in in small pieces.
- A little flavor tip: if you like it, add garlic cut into small pieces just before you pour the vegetable stock.
- Instead of the chilli, sambal oelek can also be served when serving.
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