Vegetable Rice Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 green pepper (s)
- 2 zucchini
- 1 large onion (s)
- 500 g minced meat, mixed
- 1 cup rice
- 1 ½ cup water
- Vegetable broth, grained
- salt and pepper
- butter for frying
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Mix a cup of rice with 1 1/2 cups of water and add about 1 teaspoon of vegetable stock. Bring to the boil and then turn off the hotplate, leave to soak for about 15 minutes with the lid closed.
- In the meantime, cut the peppers into small pieces and first halve the zucchini and then cut into approx. 0.5 cm thick slices. Finely dice the onion.
- Heat the butter in a large pan or saucepan and briefly sweat the onions, add the minced meat, season with salt and pepper and fry. Add the cooked rice and the remaining vegetables.
- Add another 250 ml water and let the rice soften with the lid closed. Finally, season again with salt, pepper and vegetable stock.
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