Minced meat and leek stew

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 200 g crème fraîche
• 2 bags of rice (10-minute rice)
• 400 g leek
• 2 onions
• butter
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with rice

Dice the onions and fry briefly in a little butter. Add the minced meat and fry until crumbly. Cut off the dark green leaves at the top of the leek, also cut off a generous amount of the end and remove the outer leaves. Then make a cross-shaped cut in the top of the leek down to the white part, clean thoroughly under running water, then cut into rings of about 1 cm. Add to the minced meat, pour on about 250 ml of water and bring to a boil. Now tear open the rice bags and add the rice to the pot, cook over medium heat for about 15 minutes, stirring frequently. Make sure there is enough water in the pot for the rice, top up if necessary. Once the rice is cooked, increase the heat and let the stew boil gently, stirring frequently until only a slight residual moisture remains. If only a thin film of liquid remains at the bottom of the pot, enough water has evaporated. Remove the pan from the heat and stir in the crème fraîche until completely melted. Add salt to taste. This is also great for parties and can easily be reheated the same day, simply heating it while stirring constantly. Serve with toasted white bread or farmhouse bread.