Pastel de arroz salvaje con carne y hojas de betarraga

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Pastel de arroz salvaje con carne y hojas de betarraga. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pastel de arroz salvaje con carne y hojas de betarraga is one of the most well liked of current trending meals in the world. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Pastel de arroz salvaje con carne y hojas de betarraga is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Pastel de arroz salvaje con carne y hojas de betarraga, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel de arroz salvaje con carne y hojas de betarraga delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pastel de arroz salvaje con carne y hojas de betarraga is 6-12 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastel de arroz salvaje con carne y hojas de betarraga estimated approx 1 hora 30’.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Pastel de arroz salvaje con carne y hojas de betarraga using 15 ingredients and 6 steps. Here is how you can achieve it.

#Arroz #SuperNutritivo #Huevos #Reciclar El último hashtag es de reciclaje pues es lo que hice con varias cosas que tenía en el refrigerador. Importante señalar que resultó ser tan contundente que nadie pudo comer más de la mitad. Así es que sobró para la noche. Originalmente lo hice para 6 personas. Por eso en la cantidad de comensales sale 6 a 12 personas. Todo depende del tamaño de tu estómago...

Ingredients and spices that need to be Prepare to make Pastel de arroz salvaje con carne y hojas de betarraga:

1. 4 tazas arroz salvaje preparado (puede ser también arroz blanco o integral, lo que tengas)
2. Las hojas de 2 atados de betarragas cocidos y picados (puede ser acelga o espinacas)
3. 400 gr carne molida
4. 1 cebolla cortada en brunoise
5. 2 dientes ajo machacados
6. 1 cuchta de paprika
7. Sal y pimienta a gusto
8. 2 puñados queso rallado
9. 1/2 taza crema de leche
10. 10 huevos +1 taza agua
11. c/n aceite para freír
12. 1 cucharada mantequilla para enmantequillar fuente
13. c/n pan rallado para gratinar
14. ——— Para servir (optativo)
15. Salsa de queso azul (en mi recetario)

Instructions to make to make Pastel de arroz salvaje con carne y hojas de betarraga

1. Poner en un bowl grande el arroz salvaje con las hojas de betarraga cocidas y picadas. Aparte freír la cebolla con el ajo y agregar la carne molida.
2. Aliñar la carne con la paprika y sal y pimienta a gusto.Una vez lista agregar al bowl y mezclar.
3. Agregar el queso rallado el agua y los huevos, mezclar bien y agregar la crema. Probar sazón y rectificar de ser necesario.
4. Enmantequillar una fuente refractaria y poner la mezcla. Cubrir con pan rallado.
5. Llevar a horno precalentado a 180° por 35 a 40 minutos. Una vez dorado, sacar del horno por cionar y servir caliente.
6. El primer plato es la porción grande y el segundo la mitad. Créanme que con la mitad tienen. Es muy saciador. Opcionalmente se puede cubrir con una salsa de queso azul y queda muy buena la combinación. La receta está en mi recetario.

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So that's going to wrap this up for this exceptional food Simple Way to Make Super Quick Homemade Pastel de arroz salvaje con carne y hojas de betarraga. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!