Colorful Leberkäse rice pan

Ingredients for 4 servings:

• 300 g sliced ​​Leberkäse
• 2 bags of rice (125 g each)
• 100 g peas, frozen
• 150 g carrot(s)
• 1 can corn, 150 g drained weight
• 1 bag of Emmental cheese, grated, 200 g
• 1 can mushrooms, 200 g drained weight
• curry powder
• Paprika powder
• salt and pepper
• Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, cook the rice according to the instructions. I prefer the boil-in-the-bag method (10 minutes), but I personally add saffron to give the rice a yellowish hue, which also makes it taste fresher. In the meantime, cut the meatloaf into small cubes and set aside. Peel the carrots and cut them into strips about 4 cm long and 5 mm thick, and set aside. Meanwhile, heat some fat in a deep 28 cm pan and sauté the carrots. Drain the corn and mushrooms and set aside. Add the mushrooms to the carrots to fry, stirring occasionally to prevent burning. Add the meatloaf and fry. Add the peas and fry. Then add the corn and mix everything well. Lastly, add the rice. Mix everything together and season with salt and pepper to taste. Add the curry powder and paprika until it turns a nice yellow color. Finally, add the grated cheese and fry using the residual heat until it forms strings. The dish can easily be varied with other cheeses, such as Gouda, and with egg.