Beef mince pilaf

Beef mince pilaf

Total: 35 Min. | Active: 35 Min.
healthy and balanced
Nutritional value / people: 621 kcal
, Fat: 30 g
, Carbohydrate: 56 g
, Protein: 33 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Meat

2tbsp olive oil
500g minced meat (beef and pork)
½tsp paprika
½tsp salt

Pilaf

200g leek, cut into thin strips
200g white cabbage, cut into thin strips
2 carrots, thinly sliced
250g long grain rice (e.g. parboiled)
6dl vegetable bouillon
50g cashew nuts, toasted
2tbsp flat-leaf parsley, finely chopped
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How it's done

Meat

Heat a little oil in a non-stick frying pan. Brown the meat in batches for approx. 4 mins. per batch, remove from the pan, season. Wipe the cooking fat from the pan and add a little oil if necessary.

Pilaf

Sauté the leek, cabbage and carrots for approx. 2 mins. in the same pan. Add the rice, sauté briefly. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer over a low heat for approx. 20 mins. Stir in the nuts and parsley.

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