John Myers
Ingredients for 4 servings:
- 375 g rice
- 3 kohlrabi
- 500 ml vegetable broth, approx., see instructions
- 1 cup of quark, approx. 250 g
- some cream
- n. B. Salt
- 3 garlic cloves
- 1 bag of peppermint tea
- n. B. Pickled cucumbers
- 500 g minced lamb, alternatively minced beef
- salt and pepper
- Paprika powder
- Cayenne pepper
- Cumin powder
- 100 g almonds, whole
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
oriental touch
Wash the rice thoroughly and place it in a pot. Cut the kohlrabi into small pieces and add it to the rice. Cover both with vegetable stock (thumb-deep) and bring to a boil. Let the rice simmer gently until the kohlrabi is tender. Then place the pot with the lid on either a hotplate (if available) or on a stovetop at level 1. Fluff the rice occasionally with a fork until tender. For the sauce, place the quark, cream, salt, chopped or pressed garlic, the contents of 1 peppermint tea bag, and finely sliced pickles in a bowl and mix well. Add the cream to adjust the sauce’s consistency. Let the sauce simmer for a while. In the meantime, fry the minced meat and season generously to your taste. I like to use salt, pepper, paprika, a little cayenne pepper, and cumin. For the topping, peel the whole almonds and gently roast them in a pan without fat, i.e., at low heat. Place the rice and kohlrabi mix on a plate and sprinkle the fried minced meat over it. Scatter the almonds over the top. Once the rice and kohlrabi mix with minced meat is removed from the plate, drizzle with some sauce.
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