Oriental minced meat rice

Name: Oriental minced meat rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Basmati Rice; 7-10 Tbsp Salt; 250 g Carrots; 1 (250 g) Stalk leek (leek); 4 (approx. 240 g) Apricots; 30 g Cashew nuts; 2 TABLESPOONS Oil; 250 g mixed minced meat; 1 knife tip Cinnamon; 1 TEASPOON Curry; 1 knife tip Cayenne pepper; 100 ml Orange juice; 7-10 Tbsp Coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Basmati Rice
7-10 Tbsp Salt
250 g Carrots
1 (250 g) Stalk leek (leek)
4 (approx. 240 g) Apricots
30 g Cashew nuts
2 TABLESPOONS Oil
250 g mixed minced meat
1 knife tip Cinnamon
1 TEASPOON Curry
1 knife tip Cayenne pepper
100 ml Orange juice
7-10 Tbsp Coriander

Directions

1
Cook the rice in boiling salted water for about 15 minutes. Peel, wash and slice the carrots. Clean, wash and cut leek into strips. Wash and halve the apricots, remove the stone.
2
Set halves aside. Cut the rest into columns. Roast the cashew nuts in a pan without fat until golden brown, remove. Heat the oil in the pan. Fry the apricot halves for 1-2 minutes with the cut surface facing downwards, remove.
3
Fry the minced meat in oil until crumbly. Season with salt, cinnamon, curry and cayenne pepper. Add leek and carrots, fry briefly. Add orange juice and simmer for about 8 minutes. Add apricot slices 3 minutes before the end of cooking time.
4
Drain the rice and let it drain. Coarsely chop the cashews. Add rice and cashew nuts, season to taste and arrange with the apricot halves. Garnish with coriander.