Rice pan with minced beef

Ingredients for 4 servings:

• 4 small tomatoes
• 1 red bell pepper(s)
• 2 stalk(s) Celery
• ½ cucumber(s)
• 1 tbsp oil
• 400 g minced beef (lower-fat: tartar)
• 120 g brown rice (10-minute rice)
• salt and pepper
• Paprika powder
• 400 ml beef broth

Instructions

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

Score the tomatoes crosswise, blanch them, peel them, and quarter them. Halve the bell pepper lengthwise, remove the seeds, and cut into strips. Clean and slice the celery. Peel the cucumber, halve it lengthwise, scrape out the seeds, and cut into small cubes. Heat oil in a pot or high-sided nonstick pan and fry the ground beef until crumbly. Then add the rice and vegetables and fry briefly. Season with salt, pepper, and paprika and deglaze with the beef broth. Cover and simmer over low heat for 15-20 minutes, stirring occasionally and adding a little more broth if needed. If using “regular” whole-grain rice, pre-cook the rice first. Variations: Use ground lamb or turkey. Instead of the cucumber, use either 1/2 zucchini or 1/2 eggplant.