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Cook the rice for two thirds of the time recommended on the packet.

Meanwhile, add the oil to a pan and fry the onions, spice and mince beef until brown.

Add the rice and beef mixture to an oven proof dish.

Put the cabbage into pan just used, add boiling water to just cover and simmer for 8 mins.

Add cabbage to rice and beef mixture and stir in chosen syrup.

Pour over the hot stock and season well with salt & pepper.

Cook in the oven for 40 mins at 190/170°C fan/gas mark 6.


200g rice

2 tbsp oil

1 onion, chopped

400g mince beef

1 tsp paprika or other spice

½ white cabbage (apx. 500g) grated or finely chopped

2 parsnips or 300g any root veg cubed

1 tbsp ‘syrup’ (golden/maple/honey)

500ml boiling water

stock cube

salt & pepper

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