Ingredients
- 250 g of rice
- 1 onion, sliced
- 400 g fresh fennel
- 4 tbsp. olive oil
- 1 can of sliced mushrooms (100 g)
- 1 bunch of parsley and coriander
- 500 g of minced beef
- salt and pepper
- 1 small glass of water
- 3 tbsp. mustard
- 1 small pot of crème fraîche (200 g)
- 70 g grated red cheese
- 1 liter of beef broth:
- 2 liters of water
- beef or sheep bones
- 2 onions
- 1 carrot cut in half
- 1 tbsp. has. c. peppercorns
- 2 bay leaves
- 1 bunch of parsley and coriander
Preparation
In a pot, over medium heat, bring the water to a boil, add the bones. onion, carrot, pepper, bay leaves then the bouquet of parsley and coriander.
Reduce the heat and cook, covered, for about 1 hour until half the water has evaporated. Remove the bones and vegetables, strain the broth and let cool. It can be stored in the refrigerator for 2 days or frozen until needed.
In a casserole dish over medium heat, sweat the onion in 2 tbsp. olive oil and add the rice. Stir and add ½ liter of beef stock.
Rinse the fennels and cut them into thin strips. Put them in the pot with the mushrooms and the bunch of parsley and coriander. Cover and cook for 15 minutes.
In a pan, brown the pieces of meat in 2 tbsp. olive oil. Add salt, pepper and pour a small glass of water. Let the meat cook until the water has completely evaporated. Check the cooking and add water if necessary.
Remove the bunch of parsley and coriander from the casserole dish. Add the mustard, crème fraîche, grated cheese, pepper and half of the cooked meat. Stir. When ready to serve, put the rice in a serving dish and garnish with the other half of the meat then sprinkle with chopped parsley.
source: la-cuisine-marocaine.com
