Spring rice with meat
When there are slices of roast beef left over, there is nothing better than preparing this spring rice with meat, thus avoiding waste while enriching your meal.
Ingredients
-
100 g onion
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½ lemon (peel and juice)
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200 g leftover roast meat
-
250 g of rice
-
2 tablespoonful of coriander
Preparation Method
- Peel and chop the onion, heat it in a pan with the olive oil and cook over moderate heat until soft. Add the peas and carrots and two strips of lemon peel (only the glazed part).
- Season with salt, cover and simmer gently for about 10 minutes.
- Meanwhile, cut leftover roast beef into strips, or shred them very well, and add to the vegetables. Add boiling water to the leftover roast sauce so that you have about 500ml and pour over the vegetables.
- As soon as the pan comes back to the boil, add the rice, stir with a fork, cover and cook over a moderate heat for about 15 minutes.
- Drizzle with the lemon juice, remove from the heat, wait about 5 minutes and sprinkle with the chopped coriander.
