Braised Rice with Ground Pork, Turmeric, Carrots, and Onion
A great weeknight dinner for the whole family! Modern life moves fast, and by evening there often isn't much time left to get a meal on the table. This rice with ground meat comes together with minimal time and the simplest ingredients.
Nika
Recipe author
Braised Rice with Ground Pork, Turmeric, Carrots, and Onion
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 %
3 g
Fats 25 %
4 g
Carbohydrates 56 %
9 g
86 kcal
GI:
0
/
100
/
0
- Gather all the ingredients for the rice with ground meat. You can use any ground meat you like — chicken, pork, beef, or even a blend. This recipe uses ground pork. Rinse the rice several times under running water until the water runs nearly clear. Pour clean water into a pot and set it over the heat. When the water boils, salt it and add the rinsed rice. Stir and cook until done, about 25 minutes. You can leave the rice slightly underdone, since it will finish cooking later when it braises in the skillet with the meat. Drain the cooked rice in a colander and rinse it under warm water. Peel the onion, rinse it under running water, and cut it into dice. Put the chopped onion in a skillet, add the vegetable oil, and cook over medium heat until soft, 5 to 7 minutes. Wash, peel, and coarsely grate the carrot. Add it to the softened onion, lower the heat, and cook for 10 to 15 minutes; the carrot should soften just like the onion. Add the ground meat to the softened vegetables and, stirring constantly, cook over low heat until the meat changes color, about 10 minutes. Then add turmeric to taste along with boiling water, stir, cover the skillet, and keep braising for another 15 to 20 minutes. Judge the amount of water by eye, since different types of rice soak up water differently — you may need anywhere from 50 to 100 ml (about 1/4 to 1/2 cup). When the time is up, add the cooked rice to the skillet, season with salt and ground black pepper, stir, and braise for another 8 to 10 minutes, until the rice is fully tender. For extra aroma, add your favorite spices, and for a nice golden color, add saffron, curry powder, or more turmeric.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Turmeric - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
- Minced pork - 263 kcal/100g
Similar recipes
Related and additional categories:
- Second course
- Meat and meat products
- Vegetables
- Cereals and cereal products
- Spices seasonings spices
- Fats and oils
- Other
- Pepper
- Salt
- Vegetable oil
- Water
- Stewing
- In a frying pan
- Stewed vegetables
- Meat second course
- Minced meat
- From carrots
- From onion
- No eggs
- Recipes for lean dishes without butter
- From rice