Lorraine rice casserole

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 3 cups rice
• salt water
• 1 onion(s)
• 1 cup of cream
• 200 g cheese (Emmental), grated
• ½ tube(s) tomato paste
• Salt
• 1 pinch(s) of cayenne pepper
• 3 tbsp thyme, dried
• 1 tbsp parsley
• 250 ml red wine
• n. B. Butter flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Cook the rice in salted water until al dente and set aside. Dice the onion, then fry the minced meat and onion until crumbly. Add the tomato paste and fry briefly. Deglaze with the red wine and simmer for about 5 minutes. Season with salt, cayenne pepper, parsley, and thyme and mix with the rice. Let stand for at least 1 hour, then adjust the seasoning if desired. Pour the minced meat and rice mixture into a casserole dish, add the cup of cream, sprinkle with the Emmental cheese, and add a few knobs of butter to taste. Then bake in a preheated oven at 180°C for about 25 minutes.