I don’t know about you, but I’m full. Stuffed. After the deliciously long Christmas holidays my partner and I treated ourselves to this year (we got back from the Basque Country last Thursday), I feel like I’ve eaten enough to last me for the rest of the year – and it’s only January, so I’ll let you gauge the amounts of food I gorged myself on from that statement. I’m sure this feeling isn’t gonna last long, I can already feel pangs of hunger and even appetite coming on every once in a while. But for now, I’m in the mood for simple dishes that should also be warming, since Hamburg greeted me back with its typical winter mix of cold and rain. Even though I actually already made this recipe before the holidays, it fits the bill quite perfectly and so now is just as good a time as any to share it.
I’m calling it a “soup” for lack of a better word. It’s really more like a stew, but since it only involves around 15 minutes of actual cooking time, this label doesn’t seem quite justified (for some reason, the idea of a stew evokes thoughts of something simmering on the stove for at least an hour with me). This is the perfect winter weeknight meal. It’s incredibly quick to prepare and just as incredibly fragrant and warming. I didn’t think this dish had so much in it when I first read the recipe. This is my adaptation of a recipe that appeared in Brigitte, a German women’s magazine, a while ago. They have you use pre-cooked quick-boil basmati rice, which in my view is completely unnecessary, because it doesn’t actually speed up the cooking process at all as basmati rice only takes about 10 minutes to cook in the first place. But anyway. Make this. Be surprised. Let the fragrance of this delicious little dish waft through the room as you eat. Go.
Ingredients (2 portions)
- 1/2 leek, thinly sliced
- 1 clove of garlic
- 40 g fresh ginger, peeled and thinly sliced
- 1-2 carrots (I used purple ones, which gave my soup its funky colour), peeled and grated
- 2 tbsp sunflower oil
- 150 g minced beef
- 700 ml vegetable stock
- 3-4 tbsp soy sauce
- 125 g basmati rice
- 1/2 handfuls coriander and mint each, chopped
- 1/2 tpsp hot paprika
- 2-3 tbsp lime juice
On your cutting board, crush the clove of garlic with the back of a knife. Heat the oil in a heavy saucepan and fry the minced beef in it over high heat until golden. Add the sliced leek, garlic, ginger, and grated carrot, mix everything well and fry briefly. Reduce heat, add the rice and pour in the vegetable stock, add the soy sauce and leave to boil over low heat for 10 minutes. Season with lime juice, paprika and maybe a bit more soy sauce. Sprinkle with the coriander and mint and serve immediately. Enjoy!