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Rice pot from the oven

updated

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Ingredients for 4 servings:

  • 500 ml broth
  • 150 g long grain rice
  • 500 g minced meat
  • 1 large onion(s)
  • 25 g 8 herbs, frozen
  • 1 large zucchini
  • 1 cup sour cream
  • 250 ml Hungarian-style paprika sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

little work – simply delicious

Pour the broth and rice into an ovenproof dish, tear the minced meat apart slightly, and scatter it on top. Finely dice the onion and scatter it on top, then add the frozen herbs. Slice the zucchini and scatter it on top. Mix the sour cream and paprika sauce and pour over the dish. Bake at 200°C (170°C fan-assisted oven) for about 70 minutes. Cover the dish first and remove the lid halfway through. If you cook the rice first and then sauté the minced meat and zucchini, the cooking time is reduced by half.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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