for 4 person

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

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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