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Vegetable Mince Rice Pan

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 124 kcal

Ingredients
 

  • 150 g Basmati rice
  • 0,5 L Vegetable broth
  • And then one more
  • 3 tbsp Corn
  • 3 tbsp Canned kidney beans
  • 0,5 Bell pepper red, green, yellow
  • Mixed minced meat
  • 2 cm Ginger
  • 1 Spring onions fresh
  • 1 tbsp Capers
  • 3 Clove of garlic
  • Garam masala
  • Himalayan salt
  • Pepper from the grinder

Instructions
 

  • At the moment the cooking has to be done quickly again.
  • Cook the rice in plenty of vegetable stock until soft.
  • During this time, drain the kidney beans and corn, wash the peppers, core and cut into wedges, peel the ginger and garlic and cut into slices or chop. Cut the spring onions into rolls. Season the minced meat vigorously.
  • Now fry the minced meat in the pan until it is crumbly ... (we prefer it when it is coarser and not so fine) then add all the vegetables and onion, garlic and ginger and stir-fry lightly, now boil the vegetable stock from the rice in a spoonful and add Let it stew lightly and repeat until everything is firm to the bite .... It takes about 10 minutes. Finally, fold in the drained rice and taste it again.

Nutrition

Serving: 100gCalories: 124kcalCarbohydrates: 22.6gProtein: 2.9gFat: 2.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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