Hokkaido pan with soft wheat and minced meat

Ingredients for 4 servings:

• ½ Hokkaido pumpkin(s)
• 2 bags of soft wheat (boil-in-the-bag), e.g. Ebly
• 500 g minced beef
• 1 cup mini mozzarella
• 50 g pine nuts
• 5 spring onions
• 600 ml vegetable stock
• 2 tbsp, heaped chili flakes
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 2 garlic cloves
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Boil the boil-in-the-bags in boiling water for 10 minutes. In the meantime, dice the pumpkin, slice the leek, and peel the garlic. Let the tender wheat cool in the bag. Crush the garlic and fry it with the minced meat and spring onions in a little fat. When the minced meat is crumbly, add the pumpkin and pine nuts and deglaze with the broth. Season with chili flakes, paprika, salt, and pepper. After about 5 minutes, cut open the bags and add the wheat kernels loosely to the pan. Cook for another 5 minutes. Towards the end of the cooking time, add the mozzarella and cook briefly. Approx. 830 kcal per serving