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Vegetable Onion Rolls with Mince and Rice

5 from 2 votes
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 2 Pcs Onions
  • 220 g Rice (here basmati)
  • 250 g Ground beef or mixed to taste
  • Salt, pepper, paprika, magic seasoning salt
  • Some sprigs of parsley
  • 1 tbsp Tomato paste
  • 400 ml Roast stock (here homemade from bones), alternatively vegetable broth
  • 100 g Bacon
  • Oil for frying, possibly some butter
  • Sauce thickener dark

Instructions
 

Preparation:

  • First get the onions on their way. Bring water to a boil in a larger saucepan. Peel the onions and cut a long wedge about 1 cm wide. Put the onions in the boiling water and cook for about 25 minutes. Cut the cut out onion wedges into small pieces and use them for the mince. Take out of the water, quench and let cool a little.
  • Cook the rice at the same time as usual.
  • In the meantime, knead the minced meat, the onion cubes, approx. 80 g cooked rice with salt, pepper, paprika and chopped parsley. Leave some parsley for the garnish. Keep the remaining rice warm or later reheat or fry in a little butter in a second pan.
  • Now cut out the roots of each onion and carefully peel off the individual layers. This works very well with a longer, curved fork. You can drive under the layer on either side, above and below, and it loosens better. I loosened 5 layers from each onion. This results in a total of 10 rolls, larger and smaller.
  • Now shape the minced meat a little and roll it into each layer of onion. Wrap the whole thing with a slice of bacon. Half a slice is also possible with the smaller ones.
  • Heat the oil in a large pan and fry the rolls brown on all sides. Fry the tomato paste. You can also fry the remains of the onions or use them in some other way. Then deglaze with the stock. Put the lid on and let simmer for 20 minutes. Then remove the rolls and season the sauce again heartily with the spices. Tie with a brown sauce thickener. Place the rolls on the rice with a little sauce and garnish with parsley.
  • The dish is enough for 2 - 3 people, depending on how big the appetite is.
  • We liked it very much.
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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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