Rice pan with minced meat and vegetables

Ingredients for 2 servings:

• 1 bag of rice, approx. 120 – 150 g, or rice from the previous day
• 1 large carrot(s)
• 1 cucumber(s), amount as desired
• 180 g minced meat
• 100 ml water
• ½ tsp broth, clear
• ½ tsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. If you use leftover rice, it doesn’t need to be heated. Add the rice to the prepared minced meat. Quarter the carrot and cucumber and cut into small pieces. The pieces should be about half the size of a sugar cube. Then set aside. Dissolve the stock in about 100 ml of water and set aside. Add the oil to the pan and fry the minced meat until crumbly. Just before the minced meat is done, add the carrots and fry them for a while. Don’t add them too early, though, so they retain their firmness. When the minced meat is cooked through, add the rice and mix in. Now, if desired, pour the stock over the rice, minced meat, and carrot mixture and stir well. The amount can be adjusted as needed. I personally usually make more stock than I actually need. It shouldn’t get too mushy. Just before serving, add the cucumber pieces to warm them up a bit. If you like, you can serve it with a slice of whole-grain bread. Alternatively, I’ve also chopped mushrooms and bell peppers instead of the minced meat and sautéed them with the carrots.