Oriental rice meat

Ingredients for 4 servings:

• 250 g long grain rice
• 2 tbsp olive oil
• ¾ liter of water
• Salt
• 2 onions
• 70 g margarine or butter
• 375 g minced meat, mixed
• 4 tbsp tomato paste
• Pepper, white
• 500 g mushrooms
• 4 slices of pineapple
• 1 banana(s)
• 1 cup sour cream or sour cream, small cup
• ⅛ liter sweet cream
• 1 tsp curry powder

Instructions

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

Wash the rice in a sieve under cold running water and drain well. Heat the olive oil in a saucepan, pour in the rice, and fry for 3 minutes, stirring. Add the water and season with salt. Bring the water to a rolling boil in an uncovered pan, then cover. Cook the rice over low heat for 20 minutes. Meanwhile, peel and chop the onions. Heat half of the margarine. Fry the onion until light yellow. Add the minced meat and fry for 5 minutes. Stir in the tomato paste and braise. Season with salt and pepper and set aside. Clean and wash the mushrooms, drain well, and thinly slice. Heat the remaining margarine in the pan. Fry the mushrooms for 8 minutes, seasoning with salt and pepper. Add the now-cooked rice to the minced meat and mix in. Place the rice in an ovenproof dish, alternating with the mushrooms. Start and end with the rice and meat. Place the drained pineapple slices on top of the minced meat. Arrange the sliced ​​banana on top. Mix the sour and sweet cream and curry powder and spread over the top. Place the casserole dish on the lowest rack in an oven preheated to 200°C (top/bottom heat) and bake for 30 minutes. Serve with green salad, tomato salad, or cucumber salad.