Leek in curry sauce with meatballs and nut rice

Name: Leek in curry sauce with meatballs and nut rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 3-4 Stem(s) Parsley; 500 g mixed minced meat; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Tomato paste; 1 egg (size M); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 600 g frozen leek (leek); 2 TABLESPOONS Curry Powder; 20 g Flour; 250 ml Vegetable broth (instant); 150 g Milk; 40 g Hazelnut flakes

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
3-4 Stem(s) Parsley
500 g mixed minced meat
1 TABLESPOON Breadcrumbs
1 TABLESPOON Tomato paste
1 egg (size M)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
600 g frozen leek (leek)
2 TABLESPOONS Curry Powder
20 g Flour
250 ml Vegetable broth (instant)
150 g Milk
40 g Hazelnut flakes

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile, wash parsley, dab dry and pluck leaves from the stalks, except for some for garnishing. Chop parsley finely.
2
Knead minced meat, breadcrumbs, tomato paste, parsley and egg. Season with salt and pepper. Form approx. 20 balls from the minced meat mixture. Heat the oil in a deep frying pan. Fry the meatballs all around for about 10 minutes until golden brown.
3
Take it out. Add the leek to the frying fat and fry briefly. Sprinkle with curry and flour and sauté. Deglaze with stock and milk while stirring. Bring to the boil and simmer for about 5 minutes. Add meatballs and fold in carefully.
4
Mix the hazelnut leaves and rice. Pour into greased ramekins (e.g. pyramids), press down a little and turn out onto plates. Serve with leek ragout and garnish with remaining parsley.