John Myers
Rice Meat
The perfect rice meat recipe with a picture and simple step-by-step instructions.
- Rice meat
- 1 Tiger – paprika (see picture 12)
- 1 Shallot (large)
- 550 g Pork neck
- 1 Handful Bacon cubes
- 2 tbsp Rapeseed oil
- 1 kl. Can Tomato paste
- 500 ml Water
- 1 tbsp *Würz – Gemüsepaste
- Salt, gourmet pepper, paprika powder smoked to taste
- 1 Branch / stem Lovage (from own garden)
- 200 g Rice to taste
- 1 Tomato
- Basil (from our own garden) to sprinkle as you like
- Use a pan for the diced bacon and leave it out without adding any fat. Wash the pork neck beforehand, drain with kitchen paper and then cut into bite-sized pieces. Peel and quarter the shallot.
- Now put some rapeseed oil in the pan and add the bite-sized pieces of meat. Fry while turning. Also add shallot quarters and sauté in them. Then the tomato paste is then stirred in. Plucked with salt, gourmet pepper, smoked paprika powder and lovage, seasoned.
- The whole thing is then extinguished with half of the water (250 ml) and the tablespoon * seasoning – vegetable paste is added and it is brought to the boil. Close with a lid and let cook for 10 to 15 minutes at low boiling temperature.
- Tiger – In the meantime, halve the paprika, remove the stalk, core and remove the white partitions. Then wash, drain and cut into cubes. When the cooking time is up, these are added to the pan along with the rice.
- Pour in the remaining water (250 ml) and bring to the boil again and cook for another 15 to 20 minutes. Wash off the tomato, dab with paper towel and then cut in half, quarter and finally put in the pan to stew.
- Season if necessary. Take deep plates, pour in portions and serve immediately.
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