Braised cucumber pan with minced meat

Ingredients for 4 servings:

• 600 g braised cucumber(s)
• 800 g minced meat, mixed
• 1 large onion(s)
• 1 tsp flour
• 2 tbsp oil
• 200 g rice (long grain)
• 150 g cream cheese, lactose-free
• 1 bunch of dill
• some salt and black pepper, freshly ground
• 250 ml water

Instructions

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

deliciously spicy, light and lactose-free

Peel the cucumbers with a vegetable peeler, halve lengthwise, and scrape out the watery seeds with a teaspoon. Cut the halved cucumbers into not-too-thin slices. Peel the onion, quarter it, and slice it thinly. Heat the oil in a large pan and fry the minced meat until crumbly and golden brown. Season generously with salt and freshly ground black pepper. Add the cucumber slices and onion slices and fry briefly. Deglaze with 250 ml of water, bring to a boil briefly, and simmer for about 10 minutes, so the cucumber slices still have some bite. Meanwhile, cook the rice in boiling salted water according to the package instructions. Wash the dill, pat it dry, and reserve a few sprigs for garnish. Finely chop the remaining dill. Mix the cream cheese with 1 teaspoon of flour, stir it into the cucumber and minced meat pan, and let it melt. Bring back to a boil briefly. Remove from the heat and stir in the chopped dill. Finally, season to taste with salt and pepper. Drain the cooked rice and let it drain. Divide the rice among 4 plates and arrange the cucumber and minced meat ragout on top. Arrange the reserved dill sprigs on top and serve.