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Sweet Potato Escondidinho with Ground Meat and Chestnut Rice
Escondidinho já é uma delícia, mas de batata doce é ainda melhor! Fácil, prático e super delicioso para o dia-a-dia, ele fica cremoso e muito saboroso Read more
🇧🇷Brazil
•View in original language
(Português)
270 min(s)
5 servings
Ivana Soares
@saleesivana- Ingredients
- Recipe
- Butter4 tablespoon
- Onion2 unit(s)
- Garlic1 unit(s)
- Tomato sauce1 unit(s)
- Knorr broth1 unit(s)
- Boiled and mashed sweet potato600 g
- Ground Cabbage400 g
- Milk1 cup
- Grated mozzarella cheese4 tablespoon
- Rice2 cup
- Water3 cup
- Olive oil to taste
- Salt to taste
- chopped Brazil nuts1 cup
- Butter1 tablespoon
- In a medium pan, place 1 tablespoon of butter and lead to high fire to melt. Add the onion and garlic, and sauté for 2 minutes.
- Add the meat and fry for 10 minutes, or until it completely changes color and the liquid formed dries up. Add tomato sauce and Knorr broth.
- Mix well until dissolved. Salt to taste.
- Cook over low heat, stirring constantly for 2 minutes. Remove from heat and set aside.
- In a large bowl, place the sweet potato, milk and remaining butter, and mix vigorously until pureed. They are to taste.
- In a medium refractory, greased, have half the puree, the ground beef and the rest of the puree.
- Spread the mozzarella over the surface and bake in a medium oven (180 degrees), preheated, for 10 minutes, or until browned. Remove from the oven.
- Rice with Chestnut
- In a kettle, bring a little more than 3 cups (tea) of water to a low boil. Peel and finely chop the onion.
- Place a medium saucepan over low heat. When it warms up, water with the olive oil and add the onion. Season with a pinch of salt and sauté for about 2 min.
- Add the rice and stir well to coat all the grains with the oil for about 1 minute - this helps to make the rice fluffy after cooking.
- Measure 3 cups (tea) of boiling water and pour over the rice. Season with the salt, mix well and increase the heat to medium. Don't move anymore.
- Once the water starts to dry and reach the same level as the rice, lower the heat and partially cover the pan.
- Let it cook until the rice absorbs all the water - to check, stick the grains with a fork until you can see the bottom of the pan.
- Turn off the heat and keep the pan covered for 5 minutes before serving, so that the grains finish cooking in their own steam.
- In the meantime, prepare the chestnuts.
- Put the butter in a skillet and lead to medium fire. When it melts, add the chestnuts and stir for a few minutes to perfume.
- Loosen the rice grains with a fork and mix in the chestnuts.
- Now just prepare the table and serve!
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