Rice pan with vegetables and minced meat

Ingredients for 2 servings:

• 1 tbsp oil
• 1 large onion(s)
• 1 shallot(s)
• 2 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp parsley, fresh or frozen
• 1 carrot(s)
• 350 g mushrooms, brown
• 50 g leaf spinach, frozen or fresh
• 100 g minced pork
• 1 cup basmati rice, approx. 200 – 250 g
• 800 ml beef stock or broth
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the onion and shallot and dice. Peel the garlic. Clean and slice the mushrooms. Peel the carrot, halve lengthwise, and slice thinly. Wash the fresh spinach leaves and spin dry. Use frozen spinach. Heat the oil in a deep pan. Add the onions and shallots to the pan, press in the garlic, and sauté everything. Add the carrot slices and tomato paste and fry briefly. Add the minced meat and fry until cooked through. Stir in the parsley. Add the mushrooms to the pan and sauté. Add the spinach and stock or broth and simmer, preferably covered, for about 5 minutes. Stir occasionally. Stir in the rice and let it swell with the lid on over medium heat, stirring occasionally. When the rice begins to swell, reduce the heat to low and continue to simmer until almost all of the liquid has been absorbed. Season with salt and pepper, stir well, and let it simmer for a while. The specified amount is enough for two people as a main course, but the dish can also be served as a side dish. Pictured here are pan-fried Maultaschen (ravioli). Tip: You can adjust the amount of rice to vegetables as desired, just make sure there’s at least twice as much liquid as rice in the pan. For example, 2 cups of liquid to 1 cup of rice.