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Mincemeat Pan

with wild rice

Mincemeat Pan

with wild rice

Duration
approx. 35 min.
Effort
Leicht

Ingredients for 4 people

  • 250g mixed long grain and wild rice
  • 2 tbsp rapeseed oil
  • 2 small onions
  • 500g mincemeat
  • 100ml vegetable stock
  • 200ml cream
  • 200g cream cheese
  • ½ glass of Kühne Fine Cornichons
  • 30g capers
  • 1 bunch parsley
  • 1 bunch thyme
  • salt, pepper

Products used

Preparation

1. Cook rice as described on the package.

2. Peel and cut onion into fine cubes. Heat oil in a pan and steam onions until they are glassy. Add mincemeat and roast crumbly. Deglaze with vegetable stock and let simmer for 5 minutes at middle heat.

3. Drain Kühne Gourmet selection Fine Cornichons, quarter lengthwise and add together with capers, cream cheese and cream to the mincemeat. Let sauce reduce at middle heat for 10-15 minutes.

4. Wash and dab dry parsley, chive and thyme. Chop all. Add herbs to the sauce. Season with salt and pepper, serve with rice.

1. Cook rice as described on the package.

2. Peel and cut onion into fine cubes. Heat oil in a pan and steam onions until they are glassy. Add mincemeat and roast crumbly. Deglaze with vegetable stock and let simmer for 5 minutes at middle heat.

3. Drain Kühne Gourmet selection Fine Cornichons, quarter lengthwise and add together with capers, cream cheese and cream to the mincemeat. Let sauce reduce at middle heat for 10-15 minutes.

4. Wash and dab dry parsley, chive and thyme. Chop all. Add herbs to the sauce. Season with salt and pepper, serve with rice.

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