Serves: 8
Prep Time: 10 minutes
Cooking Time: 1 hr 15 min
Ingredients:
500 gr long grain rice
500 gr minced beef
2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, minced
1 medium zucchini, grated
1 large carrot, grated
1 tbsp curry powder
1 jar (675 ml) tomato passata
2 tbsp tomato paste (‘kunserva’)
125 ml water
2 eggs
250 ml milk
4 tbsp grated cheese
1 chicken stock cube
1 tbsp granulated sugar
Salt and pepper, to taste
1 tsp butter
2 tbsp grated cheese, for the topping
Method:
Par boil rice according to packet instructions. Drain and set aside.
Pre-heat the oven to 200°C.
In a large pot, fry the onion and the garlic in the olive oil. Add the minced mea. Cook for 2 minutes and then add the curry powder. Add the grated zucchini and carrots. Mix the mixture well and cook for 5 minutes.
Add the passata, the tomato paste and the water and mix well.
Add the stock cube, sugar and salt. Bring to a boil and then reduce to a simmer. Simmer on low heat for 20 minutes.
In a bowl, mix together the eggs, milk and grated cheese.
Add rice and the egg mixture to the meat and tomato sauce.
Butter a large baking dish and add the add the rice mixture.
Place the dish in the oven and bake for 45 minutes or until crispy around the edges.
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