Rice Meat

For the rice meat, cut the meat into bite-sized cubes.

Clamp the cooking stirring element and insert the Cooking Chef bowl. Set the temperature to 110 °C, heat the lard or oil and roast the onions for approx. 4 minutes.

In the next step, add the meat and let it roast for another 10 minutes at Cooking Stir Interval Level 2. Add the garlic, bell bell pepper, and tomato paste and sauté them again for about 3 minutes at cook-stir interval level 1.

Then pour in soup and steam covered for approx. 20 minutes at 100 °C with cooking stirring interval level 3 (depending on the meat, even longer).

Pour off 250 ml of juice through a sieve, thicken it with some stirred starch or flour in a pot on the stove, taste it and keep it warm. (is served separately as a sauce, or surround the rice meat with it).

Add the rice to the meat and steam for about 20 minutes more, covered at 100 °C, with cooking stirring interval level 3, until the rice is soft.

If necessary, pour in some more liquid. Season to taste with salt, pepper, cumin, garlic and parsley.

Press the rice meat into a wet scoop or any cup, turn out onto a plate or place a metal ring on the plate, pour in the rice meat, press down, remove the ring and pour the juice around it.

Preparation Tip:

This recipe tastes even finer if the soup is replaced with wine or seasoned with a dash of vinegar or lemon juice. Depending on your taste, the finished rice meat can be sprinkled with grated spicy cheese or chives before serving. As garnishes you can offer leaf lettuce and radishes with it.

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