Hack saffron bolognese with rice

Name: Hack saffron bolognese with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Shallots; 50 g Ginger Tuber; 5 Pepperoni; 3 Oranges; 250 g Basmati and wild rice; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 400 g mixed minced meat; 3 TABLESPOONS Tomato paste; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Coriander; 3 Stem(s) Parsley; 7-10 Tbsp Saffron threads

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Shallots
50 g Ginger Tuber
5 Pepperoni
3 Oranges
250 g Basmati and wild rice
7-10 Tbsp Salt
1 TABLESPOON Oil
400 g mixed minced meat
3 TABLESPOONS Tomato paste
200 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Coriander
3 Stem(s) Parsley
7-10 Tbsp Saffron threads

Directions

1
Peel and halve the shallots. Peel ginger and cut into strips. Core and dice 1 pepperoni. Peel two oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife.
2
Cut 4 thin slices from the last orange and squeeze the juice of the remaining fruit. Cook the rice in boiling salted water for about 20 minutes. Heat the oil in a pan. Fry the orange slices on each side for about 1 minute, remove.
3
Fry the minced meat for approx. 5 minutes, chopping coarsely with a spatula. Add shallots, diced pepperoni and ginger and fry for another 5 minutes at medium heat. Add tomato paste to the pan and stir in.
4
Deglaze with orange juice and broth. Season to taste with salt, pepper and coriander. Wash the parsley, pluck off the leaves and, except for something to garnish, chop and stir into the bolognese with saffron.
5
Fold in the orange filets. Drain rice and arrange on plates with the sauce. Garnish with parsley, halved pepperoni and orange slices.