Inverted brown rice for diet
Ingredients
- Minced meat: half a kilo
- Brown rice: 2 cups
- Salt, to taste
- Mixed spices: as desired
- Safflower: as desired
- Black pepper to taste
- Cinnamon: as desired
- Ginger: as desired
- Eggplant: 2 tablets (sliced)
- Olive oil: a tablespoon
- Water: as needed (or broth)
How to prepare
- Soak the rice for an hour in boiling water because brown rice is hardier than white rice.
- Peel the eggplant, cut it into circles, sprinkle with salt and leave it for 15 minutes.
- Rinse the eggplant from the water with kitchen paper, sprinkle with oatmeal, and grill it on the toaster machine.
- In the pot, put the minced meat with a tablespoon of oil and stir well until the water dries up, then add salt, pepper, cinnamon and allspice.
- Lift the pot off the fire.
- Sprinkle a little rice in the pot, put the minced meat on it, then put the eggplant.
- Filter the rice from the water and put mixed spices on it, then add it in the cooker and put a quantity of soup above the rice or water and be about 5 cm higher than the surface of the rice because brown rice takes more water than regular rice and then leave it on a high heat until it is close to drying out of the water Then reduce the fire and leave it on until the leveling is complete.
- After the maqluba is done, let it rest for 10 minutes, invert it onto a serving plate, garnish with the available nuts and serve.
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