Beef Kefta with Brown Rice

Instructions

1. 1

   Rinse the 70 g of dry brown rice. Cook it in 700 ml of simmering water for 35 to 40 minutes, depending on the variety, then drain when a grain is tender.

2. 2

   While it cooks, very finely chop the 50 g of onion and the 5 g of garlic. Chop the 12 g of parsley. Mix the 160 g of raw ground beef with 30 g of onion, 3 g of garlic, 8 g of parsley, two pinches of cumin, one of paprika and some pepper.

3. 3

   Shape 6 even 3 cm balls, pressing the mixture lightly so it holds together. Heat the 14 g of oil in a sauté pan and brown the balls for 6 minutes, turning them gently.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.