Beef mince pilaf

Name: Beef mince pilaf
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g minced meat (beef and pork); ½ tsp paprika; ½ tsp salt; 200 g leek; 200 g white cabbage; 2 carrots; 250 g long grain rice; 6 dl vegetable bouillon; 50 g cashew nuts; 2 tbsp flat-leaf parsley

Ingredients

4 people

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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@bettybossi.ch

Meat

2 tbsp olive oil

500 g minced meat (beef and pork)

½ tsp paprika

½ tsp salt

Pilaf

200 g leek, cut into thin strips

200 g white cabbage, cut into thin strips

2 carrots, thinly sliced

250 g long grain rice (e.g. parboiled)

6 dl vegetable bouillon

50 g cashew nuts, toasted

2 tbsp 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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