Fiery spelt rice pan with minced meat

Ingredients for 4 servings:

• 200 g spelt rice
• 300 g minced meat
• 1 medium-sized bell pepper(s)
• 1 small zucchini
• 1 can tomatoes, chopped
• 100 g mushrooms
• 1 tbsp tomato paste
• n. B. Vegetable stock powder
• n. B. water
• 1 tsp paprika powder
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tsp turmeric powder
• 1 tsp Thai curry powder
• 1 tsp dried coriander or 2 tbsp fresh chopped
• 2 pinches of black pepper from the mill
• 2 tsp parsley, dried, or 2 tbsp fresh chopped
• ½ tsp ginger powder or 1 cm grated fresh ginger
• ½ m.-sized lemon zest
• Oil for frying

Instructions

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

Bring 400 ml of water with 1 tsp of vegetable stock (or 100 ml of vegetable stock and 300 ml of water) to a boil. Add the spelt rice to the boiling liquid, cover, and simmer gently for 15-20 minutes. In the meantime, clean the vegetables and onion and cut into small cubes, and quarter the mushrooms. Fry the minced meat in a large pan until crumbly and remove from the pan. Sauté the onion in plenty of oil until translucent, add the mushrooms and fry. Add the peppers and zucchini to the pan and fry. Add the tomato paste and stir in. Reduce the heat and add the tomato pieces to the pan. Fill the empty can with water or stock and add to the pan. Mix everything well and add all of the listed herbs, spices, and lemon zest. Simmer gently for 5-10 minutes. Add the minced meat and stir in. When the rice still has some bite, remove it from the heat and add it to the pan. Turn off the heat, stir everything thoroughly again, and let it simmer for another 10 minutes. If you want it spicier, you can add a little chili powder. Tip: Vegetarians can also omit the minced meat.