Shepherd pan with paprika, minced & feta cheese

Name: Shepherd pan with paprika, minced & feta cheese
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 glass (280 g) Grigliati peppers (grilled peppers with garlic; e.g. Bertolli); 1 medium onion; 250 g mixed mince; 7-10 Tbsp salt, pepper; 150 g Long grain rice; 2 TEASPOONS Vegetable broth; 1 medium leek (leek); 100 g Feta cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 glass (280 g) Grigliati peppers (grilled peppers with garlic; e.g. Bertolli)
1 medium onion
250 g mixed mince
7-10 Tbsp salt, pepper
150 g Long grain rice
2 TEASPOONS Vegetable broth
1 medium leek (leek)
100 g Feta cheese

Directions

1
Drain the peppers and garlic in a sieve, collecting the oil. Finely chop the paprika and garlic (a. d. glass). Peel and finely chop the onion
2
Heat 3 tablespoons of oil (on the glass) in a frying pan. Fry the minced meat for about 3 minutes. Fry onion and garlic briefly, season. Add rice and paprika and fry briefly
3
Pour a good 300 ml of water, stir in the stock. Bring everything to the boil, cover and cook for about 12 minutes. Meanwhile clean, wash and chop the leek and fold in
4
Cover and cook for about 8 minutes. Season to taste with salt and pepper. Finally crumble the cheese over it