Stuffed Rice Recipe
I saw this recipe in the Greek magazine "Deli", tried it and just fell in love! For the first time this recipe was published by me, because I have been cooking this dish for three years, because it is a very favorite in our family and because everything is very simple and fast, and it looks very impressive and beautiful on the table. Try this!
Servings 4
Prep Time 5 minutes
Cook Time 60 minutes
Ingredients
- 600 gram Minced meat pork and veal
- 6 tablespoons Vegetable oil
- 1 piece Onion
- 1 clove Garlic
- 1 teaspoon Tomato paste
- 1 tablespoon Raisin
- 1 tablespoon Pine nuts
- 150 gram Hard cheese
- 1 piece Chicken egg
- 100 millilitres Sour cream
- 2 glass Rice
- 3,5 glass Broth
- 100 gram Carrot
- Salt
- Black pepper
Instructions
- Filling: Fry the onion, garlic and minced meat in a frying pan, breaking the lumps with a fork.
- Add tomatoes, raisins and simmer until the liquid has completely evaporated, add nuts, salt and pepper.
- Lightly fry the carrots, add the rice and fry it, stirring well, for 2-3 minutes.
- Add the broth, salt, pepper and cook over low heat until all the liquid is absorbed, about 15 minutes.
- Let cool a little, add the egg, cheese and cream, mix well.
- Grease a high form (20 cm in diameter) with oil, cover the bottom with baking paper. Put 3/4 of the rice mass into the mold, leaving a recess for the filling.
- Lay out the filling and cover with the remaining rice on top.
- Cover with foil and bake in a preheated oven at 220 degrees C for 20 minutes. Cut the finished rice from the sides with a knife, cover with a dish and turn it over. Let cool slightly and cut into portions.