Spätzle and rice pan in coconut milk

Ingredients for 2 servings:

• 1 small zucchini
• 1 cucumber(s)
• 5 beefsteak tomatoes
• 250 g minced pork
• 200 g feta cheese
• 300 g Spätzle (egg spaetzle), fresh
• 200 g long grain rice
• 500 ml salt water
• 400 g coconut milk
• 3 tsp, leveled salt
• 5 pinches of pepper
• 5 pinches of paprika powder
• 3 tbsp oil
• 5 tbsp margarine
• some water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simply

Cut the tomatoes into bite-sized pieces and sauté in a large pan until they have lost most of their water and a light roasted aroma develops. Then set aside. Cook the rice using the soaking method. Add the rice to lightly salted boiling water (500 ml) and simmer over medium heat for 10 minutes. Remove from the heat and let soak for 10 minutes, fluffing occasionally. Meanwhile, fry the minced meat in a hot pan with 1.5 tablespoons of vegetable margarine until well browned. Season with salt and pepper and set aside. Cut the zucchini and cucumber into bite-sized pieces, removing the seeds from the cucumber—this is not necessary for the zucchini. Now sauté the prepared vegetables in 3.5 tablespoons of margarine until browned. Deglaze with a little water. Then add the coconut milk. Season with salt, pepper, and paprika. Add the tomatoes and ground beef and simmer over low heat for another 5 minutes. Then dice the feta cheese and set aside. Since the fresh spaetzle only take a minute to cook, cook them last. You can either add the cooked spaetzle and rice to the other ingredients and let them sit for 5 minutes, or serve them directly on a warmed plate. Then pour the sauce over the spaetzle and rice, making sure they’re well coated, and sprinkle with the feta cheese and some freshly ground pepper.