INGREDIENTS
extra CLOVER Farmstyle butter for greasing
312 ml (1¼ cups) raw white rice
enough CLOVER Farmstyle butter
1 onion, chopped
700 g beef mince
handful of freshly chopped parsley
5 ml (1 tsp) Worcester sauce
375 ml (1½ cups) chutney
enough CLOVER Farmstyle butter
500 g (250 g x 2 packets) mushrooms, sliced
50 g (1 packet) minestrone soup powder
500 ml (2 cups) hot water
250 ml (1 cup) CLOVER fresh cream
Method
Preheat the oven to 180 °C.
Grease a sufficiently deep ovenproof dish.
Pour the rice into the dish.
Melt some butter in a saucepan and fry the onion until done.
Add the mince, and fry until no longer pink in colour.
Stir in the parsley and the Worcester sauce and remove from the heat.
Spoon the mince onto the rice, and flatten it on top.
Spread the chutney on top of the mince.
Melt more butter and fry the mushrooms until tender.
Spoon the mushrooms over the chutney.
Mix the water and the soup powder until smooth.
Also add the cream and mix well.
Pour the sauce over the mince dish.
Cover the dish with tin foil and bake for 45 minutes.
Lower the heat and leave the dish in the oven for another 2 hours, so that the rice can absorb the moisture.
Serve hot.
CLOVER INGREDIENTS USED IN THIS RECIPE
