Ground Beef Rice Skillet with Vegetables

Ingredients

• 100 g peas (frozen)
• 250 g long grain rice
• Salt
• 150 g green beans
• 2 carrots
• 150 g celery root
• 1 small can corn (140 g)
• 1 Shallot
• 20 g Ginger
• 4 tbsp soy oil
• 1 tbsp red curry paste
• 400 g mixed ground beef
• 1 Lime (juice)
• parsley (for garnish)

Instructions

1. 1.

   Let the peas thaw. Cook the rice in double the amount of salted water for about 20 minutes. Drain and let cool.

2. 2.

   Wash, trim, and blanch the beans in boiling salted water for about 6 minutes until firm. Drain, shock with cold water, and drain again. Peel and dice the carrots and celery root into about 1 cm cubes. Drain the corn. Peel and finely chop the shallot and ginger. Sauté both in 1 tbsp hot oil in a large pan until translucent. Add the carrots and celery root and cook for 3-4 minutes until firm. Remove the vegetables and add the remaining oil to the pan. Roast the curry paste until fragrant. Add the ground beef and crumble while cooking. Mix in the sautéed vegetables, corn, peas, beans, and rice. Cook together for about 5 more minutes until everything is hot. Season with salt, pepper, and lime juice and serve garnished with parsley.