Date: 06 Aug 2017 Author: Jacqui Categories: Food, Main Dishes, Risottos 0


If you love curry then this baked rice will surely become a family favorite! Perfect comfort food for any time of the year. Go on, give it a try!


  • 400gr minced beef
  • 320 grams rice
  • Olive Oil
  • 1 onion, diced
  • 2 cloves of garlic, mince
  • 1/2 cup white wine
  • 1 tsp GF vegetable stock powder
  •  1 1/2 tbsp curry powder
  • Chilli Flakes (optional)
  • 2 hardboiled eggs sliced
  • 1 tsp turmeric
  • 1 red pepper chopped
  • 1/2 cup frozen peas
  • 3/4 cup Parmesan Cheese
  • 1 egg, beaten
  • 1 tbsp chopped fresh parsley
  • Butter


Start by sautéing the onions and garlic in a little olive oil.  Add the minced meat.  Then mix in the curry powder with the meat and onions in the pan and cook for a few minutes more.  Add also the turmeric, salt, pepper and chilli if using. Throw in the chopped peppers, and keep cooking and stirring.  Pour in the wine and cook until the wine is nearly absorbed. Now add  enough water to come up to about 2cm from the meat mixture and then add the stock powder to the water in the pan and stir through. Bring to a boil and leave to simmer for about 10 minutes.  Add the peas.  Add some more stock if too dry.  In the meantime, boil the rice, leaving it quite al dente as it will continue cooking in the oven.  Drain the rice and pour back into the pan.  Add the curry sauce to the rice and mix in half a cup of the Parmesan cheese, the sliced boiled eggs and the parsley.  Beat the remaining egg and add this as well to the rice. Combine well.  Pour the rice mixture into a greased ovenproof dish.  Add a few knobs of butter on top and sprinkle with Parmesan Cheese and freshly ground black pepper. Bake in a preheated oven at 200 Degrees Celsius until the top starts to brown and starts to looks crunchy.



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