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 Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Filling: Fry the onion, garlic and minced meat in a frying pan, breaking the lumps with a fork.
  2. Add tomatoes, raisins and simmer until the liquid has completely evaporated, add nuts, salt and pepper.
  3. Lightly fry the carrots, add the rice and fry it, stirring well, for 2-3 minutes.
  4. Add the broth, salt, pepper and cook over low heat until all the liquid is absorbed, about 15 minutes.
  5. Let cool a little, add the egg, cheese and cream, mix well.
  6. 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.
  7. Lay out the filling and cover with the remaining rice on top.
  8. 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.
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