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🍽️ Creamy Minced Meat Leek Pot with Rice

591 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat 1 tablespoon of oil in a pot over medium heat.
  2. 2. Roast the sunflower seeds in it for 1 to 2 minutes until golden brown.
  3. 3. Remove the seeds from the pot and let them cool on kitchen paper.
  4. 4. Leave the pot unwashed.
  5. 5. Add the rice and about 700 milliliters of salted water to the pot.
  6. 6. Bring the mixture to a boil.
  7. 7. Cover the pot and let the rice cook on low heat for approx. 18 minutes.
  8. 8. Stir the rice occasionally.
  9. 9. Wash the carrots thoroughly.
  10. 10. Peel the carrots.
  11. 11. Grate the carrots coarsely.
  12. 12. Cut the leek lengthwise.
  13. 13. Remove the hard root end from the leek.
  14. 14. Cut the leek into thin rings.
  15. 15. Rinse the leek rings well in a sieve.
  16. 16. Wash the parsley.
  17. 17. Shake the parsley dry.
  18. 18. Pluck the parsley leaves from the stems.
  19. 19. Finely chop the parsley leaves.
  20. 20. Heat 2 tablespoons of oil in a pot over high heat.
  21. 21. Fry the minced meat vigorously for approx. 5 minutes.
  22. 22. Season the meat with salt and pepper.
  23. 23. Add the grated carrots and the leek.
  24. 24. Continue to fry the vegetables for approx. 2 minutes.
  25. 25. Stir in the cream, mustard, and broth.
  26. 26. Season the sauce with salt and pepper.
  27. 27. Let the sauce simmer on low heat for approx. 5 minutes.
  28. 28. Fold 1 tablespoon of butter into the cooked rice.
  29. 29. Fold the chopped parsley into the rice.
  30. 30. Season the rice with salt and pepper.
  31. 31. Serve the rice on the plates.
  32. 32. Place the minced meat leek pot on top of the rice.
  33. 33. Sprinkle the dish with the roasted sunflower seeds.
  34. 34. Serve the dish immediately.

Nutrition per serving