Rice mince pan

Name: Rice mince pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 500 g mixed minced meat; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 (approx. 700 g) Head pointed cabbage; 1/4 l Vegetable broth (instant); 150 g cherry tomatoes; 1 Pot of basil; 1 Pot of chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
500 g mixed minced meat
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 (approx. 700 g) Head pointed cabbage
1/4 l Vegetable broth (instant)
150 g cherry tomatoes
1 Pot of basil
1 Pot of chervil

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Drain the rice. Meanwhile fry the minced meat in hot oil while turning for about 10 minutes.
2
Season with salt, pepper and tomato paste. Meanwhile clean the pointed cabbage, quarter it and cut out the stalk. Cut cabbage into bite-sized pieces, wash and drain. Add the stock to the minced cabbage and braise everything else for another 10 minutes.
3
Wash and halve the tomatoes. Wash herbs, dab dry and pluck leaves from the tomatoes. Stir half of the herbs, tomatoes and rice into the mincing pan. Season to taste again. Serve sprinkled with remaining herbs.