Braised cucumber-rice pan

Name: Braised cucumber-rice pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Gherkins; 200 g Long grain rice; 7-10 Tbsp Salt; 350 g Beefsteak minced meat; 1 TABLESPOON Oil; 400 ml Vegetable broth (instant); 1 collar Dill; 1 Tomato; 150 g ripened cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon zests

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Gherkins
200 g Long grain rice
7-10 Tbsp Salt
350 g Beefsteak minced meat
1 TABLESPOON Oil
400 ml Vegetable broth (instant)
1 collar Dill
1 Tomato
150 g ripened cream
7-10 Tbsp grated rind of 1/2 untreated lemon
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Lemon zests

Directions

1
Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Cut the cucumbers into slices. Cook rice in boiling salted water for about 20 minutes. In the meantime, fry beefsteak mince in hot oil.
2
Add the cucumbers and fry for 1-2 minutes. Add stock and simmer for about 8 minutes. In the meantime, wash the dill, dab dry and put something aside for garnishing. Chop the rest finely and add to the cucumbers.
3
Wash, clean and seed the tomato. Cut the flesh into small cubes, add and heat briefly. Add cream and lemon peel to the cucumber, bring to the boil and thicken with sauce thickener.
4
Drain the rice and serve with the ragout. Garnish with dill. Sprinkle with lemon zests.