Shepherd rice pan with minced meat and leek

Name: Shepherd rice pan with minced meat and leek
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 glass (280 g) grilled peppers with garlic in olive oil; 1 Onion; 200 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 150 g Long grain rice; 300 ml Vegetable broth (instant); 1 (approx. 250 g) Stalk leek (leek); 100 g Sheep's cheese; 7-10 Tbsp Oregano

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 glass (280 g) grilled peppers with garlic in olive oil
1 Onion
200 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
150 g Long grain rice
300 ml Vegetable broth (instant)
1 (approx. 250 g) Stalk leek (leek)
100 g Sheep's cheese
7-10 Tbsp Oregano

Directions

1
Put the peppers on a sieve and collect the oil. Chop the paprika finely. Finely chop 2 cloves of garlic (from the jar). Peel and finely chop the onion. Heat 3 tablespoons of oil (from the jar) in a pan.
2
Brown the minced meat in it. Season with salt, pepper and oregano. Add onion, garlic, paprika and rice and fry briefly. Deglaze with broth and cook for about 20 minutes. Clean, wash and cut the leek into rings and add to the rice about 10 minutes before the end of the cooking time.
3
Season again with salt and pepper. Crumble the cheese and sprinkle on the rice pan. Garnish with oregano.