John Myers
Ingredients for 4 servings:
- 500 g minced meat (half/half), or more
- 4 servings of rice (risotto or rice pudding)
- butter
- vegetable broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the rice until it’s not quite done. Line the casserole dish with some of the rice, including the edges. Cook the minced meat as usual, as you would for meatballs (do not fry it, i.e. raw), and then place it in the prepared rice dish. Place the remaining rice on top and press it down lightly, then press a good knob of butter into each of the four corners. Now pour the warm vegetable stock over it and bake, covered, in the oven at 170–180°C for 1 hour 20 minutes. Finally, bake uncovered for another 15–20 minutes in the oven so the rice on top becomes nice and crispy. Tip: If you have any leftovers, you can slice them the next day and fry them in a pan. Salads such as lettuce, endive, and lamb’s lettuce go well with it.
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