Hungarian Rice Casserole

Hungarian Rice Casserole © kvalifood.com

Hungarian rice casserole is a filling oven dish with layers of rice, paprika-spiced meat sauce, tomatoes and bell pepper, topped with crème fraîche and baked in the oven. A weekday dish from the Danish cookbook tradition that combines inexpensive ingredients with a satisfying flavor.

Ingredients

Yields 4 servings

  • 2 dl rice
  • 3 dl water
  • 1½ tsp salt
  • 1 dl onion, finely chopped
  • 1 tbsp oil
  • 250 g ground beef
  • 1–2 tsp mild paprika
  • 1½–2 dl stock
  • pepper
  • 1 bell pepper, cut into strips
  • 5 tomatoes, sliced
  • 1 tbsp parsley, chopped
  • 1 dl crème fraîche 18%

To serve

  • green salad

Directions

Prepare the rice and meat sauce

Preheat the oven to 345°F (175°C). Cook the rice according to the package instructions. Finely chop the onion and sauté in oil until translucent. Add the ground beef and stir until the meat has broken apart. Stir in the paprika. Pour in the stock and season with salt and pepper. Let it simmer briefly.

Assemble the dish

Grease an ovenproof dish. Arrange a layer of tomato slices on the bottom. Season with salt, pepper, and the bell pepper strips. Add a layer of rice, then the meat sauce. Repeat the layers and finish with tomato slices. Distribute the remaining bell pepper and the chopped parsley on top. Spread the crème fraîche evenly over the surface.

Bake

Place the dish in the middle of the oven at 345°F (175°C) for 20–25 minutes.

Serving

Serve directly from the dish with a green salad.

Notes

  • Paprika is the key seasoning — use a good Hungarian paprika for the best flavor.
  • The dish can be assembled in advance and kept in the fridge until ready to bake.
  • Crème fraîche can be replaced with Greek yogurt or sour cream.
  • The dish works well with other vegetables: eggplant, celery, leeks, or mushrooms.
  • Suitable for freezing for up to 3 months.