Curry Rice Casserole

Curry Rice Casserole
Quantity Ingredient
125 g Rice
2 tbsp Oil
0,375 l Broth
150 g Minced meat
Pepper & Salt
Paprika powder
50 g Celery
150 g Fresh pineapple
1 Green Paprika
1 Eggs
150 g Sour cream
50 g Edam cheese

For curry rice casserole in a pot 1 tablespoon of oil heat. Steam the rice until glassy. Add the broth. Bring to the boil. Put the lid on. Leave to swell for 15 minutes at the lowest level. Season with curry and salt. Preheat baking oven to 225° C. Grease the casserole form slightly. Heat 1 tablespoon of oil in a pan. Brown the minced meat. Season with pepper, salt and paprika powder. Peel the celery and cut into small cubes. Cut the pineapple into small pieces. Dice the paprika. Mix the vegetables and pineapple with the curry rice. Layer the rice and minced meat in a casserole dish. Mix egg, sour cream and grated cheese. Pour over the curry rice casserole. Curry rice casserole on the middle rail 25 to 30 minutes gratinated.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
518 kcal
45 g
22 g
29 g

(C)opyright by Marions Kochbuch