Baked rice with meat

Name: Baked rice with meat - Rodica C.
Ingredients: 1 cup of rice; 250g ground turkey; 4 cups vegetable broth; 1 onion; 1 carrot; 1 tablespoon tomato paste; 2 tablespoons oil; salt; pepper; thyme; 50g cheese; 1 tablespoon butter

Meat - Baked rice with meat by Rodica C. - Recipia

Baked rice with meat (taste of stuffed cabbage, but without leaves) I have made baked rice with meat several times when I don't have the time or desire to wrap stuffed cabbage, but I still want to eat something similar. The first time, I was surprised how much it tastes like stuffed cabbage, even though it doesn't have cabbage or vine leaves. Everyone in the family eats it without discussion, and it finishes quite quickly. Quick info Total time: about 50-60 minutes (including oven) Preparation time: 15 minutes Cooking/baking time: 35-45 minutes Servings: 4 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 1 cup of rice (approx. 200 g) 250 g minced turkey 4 cups of vegetable broth (about 1 liter) 1 onion 1 carrot 1 tablespoon tomato paste 2 tablespoons oil salt pepper thyme 50 g cheese 1 tablespoon butter Preparation method 1. Wash the rice well in several waters. Boil it in the vegetable broth over low heat. Stir occasionally. When the rice is almost done and has absorbed most of the broth, taste and see if it needs more salt. Add pepper to taste, cover, and set the rice aside. 2. In a pan, heat the oil. Chop the onion finely and grate the carrot (you can also dice it if you prefer). Sauté them for a few minutes until they start to soften. If needed, add a tablespoon or two of water to prevent burning. 3. When the vegetables are soft, add the minced meat. Add salt, pepper, and a little thyme, to taste. Stir frequently to ensure the meat cooks evenly. After 5-6 minutes, add the tablespoon of tomato paste. Let it simmer over low heat until the liquid reduces and the meat is cooked. Turn off the heat. 4. Grease a heat-resistant dish with butter. Spread the rice in an even layer. On top of the rice, add the entire meat and vegetable mixture. 5. Grate the cheese on top (or use leftover sandwich slices, if you have them). Cover the entire surface as much as possible. 6. Place the dish in the oven at 180°C for 10-15 minutes, just enough to brown the cheese. Serve warm. Why I make this recipe often I like that this recipe is prepared much faster than classic stuffed cabbage, but has a very similar taste. You don't have to spend too much time in the kitchen, and the ingredients are quite simple. It can also be prepared a day in advance, then just warmed up or quickly baked in the oven. Tips and variations Tips Use homemade vegetable broth if you have it for more flavor. Cube broth works too, but check the salt. If the rice boils too quickly and there is too much liquid left, leave it uncovered for a few minutes to reduce. Substitutions Turkey meat can be replaced with chicken or pork. I have also tried a pork-beef mix – it turns out just as well, just a bit fattier. The cheese on top can be replaced with cheddar or whatever you have on hand. Sandwich slices work too, even if they don’t brown the same way. If you don’t have vegetable broth, you can use water, but the rice will be blander, so compensate with spices. Variations Add a tablespoon of dill or parsley to the mixture for a fresher taste. You can also add diced bell peppers while sautéing for an extra color and sweetness. If you want more sauce, add two tablespoons of tomato paste and a few tablespoons of the leftover broth to the meat before assembling. Serving ideas It goes well served with a bit of cold sour cream, especially if you want to enhance the stuffed cabbage note. A cabbage salad or pickles alongside completes the meal well. Frequently asked questions 1. Can I use brown rice? Brown rice requires double the cooking time and more liquid, but it technically works. Just boil it almost completely before assembling, otherwise, it will be tough. 2. Can the recipe be made with beef? You can use beef, but you will need to cook it a bit longer to make it tender. Optionally, mix it with a fattier meat for flavor. 3. What type of baking dish should I use? I use a ceramic or glass heat-resistant dish that fits all layers without overflowing. Any rectangular or oval shape works; it doesn’t matter too much. 4. Can I freeze the dish? It can be frozen after baking, but the texture of the rice will not be the same upon thawing – it will be softer. It is best consumed fresh or refrigerated for 1-2 days. 5. What do I do if the rice is too wet after baking? Leave the dish for a few minutes with the oven door ajar to let the steam escape. If it’s very liquid, next time let the rice absorb almost all the broth before assembling. Nutritional values (estimates) One serving (out of 4): approximately 320-350 kcal Protein: 19-22 g Carbohydrates: 38-42 g Fats: 9-12 g Values may vary depending on the meat used and the cheese. It is a balanced meal, with enough protein and carbohydrates but moderate in fats. Storage and reheating The dish can be stored in the fridge, covered, for up to 2 days. For reheating, use the oven at 160-170°C or even the microwave, covered, to prevent drying out. If you want a fresh crust, sprinkle a bit of cheese before reheating in the oven. After 2 days, the texture of the rice is not as good, so it is recommended to consume it quickly.

Preparation

We boil the washed rice in soup and after it is ready, we season with salt if needed, pepper, cover it and set aside. In a pan with oil, we sauté the finely chopped onion, grated carrot or diced, a little water, and after they have softened, we add the meat, salt, pepper, a little thyme, the tomato paste, and let it reduce, then set aside. We grease a heat-resistant dish with butter, put the rice, cover with meat, grate cheese on top (I used leftover cheese from sandwiches) and leave it in the oven for 10-15 minutes, then serve hot.

Baked rice with meat

Preparation

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