for 4 people

Meat

1 tbsp	olive oil
400 g	minced meat (beef and pork)
1	onion, finely chopped
2	garlic cloves, finely chopped
200 g	parboiled rice
1 tsp	cumin
6 dl	beef bouillon
2 tbsp	vinegar

Squash

2 tbsp	olive oil
½ tsp	cayenne pepper
½ tsp	salt
600 g	squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices

Bake

100 g	Cheddar, coarsely grated
½ bunch	coriander, roughly chopped

How it's done

Meat

Heat the oil in an ovenproof frying pan. Brown the meat for approx. 3 mins. per batch, remove. Add the meat, onion and garlic, fry for approx. 2 mins. Add the rice and cumin, sauté while stirring until the rice is translucent. Pour in the stock and vinegar, bring to the boil.

Squash

Combine the oil, cayenne pepper and salt, brush the slices of squash with the mixture, place on top of the rice.

Bake

Approx. 25 mins. in the upper half of an oven preheated to 220 °C. Remove, sprinkle the cheese and coriander on top of the squash.

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