Budaatai Khuurga

Stew with rice, vegetables, and meat.

To eat mongolian can sometimes also remind of China. Since the old times, rice was imported from the southern neighbours, because it obviously doesn't grow in the mongolian climate. But the resulting dishes are still decidedly mongolian. Next to being used in soups (or in tea), the mongols eat rice most often in the form of this stew.

Ingredients

150-200	g	Meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
250	g	Rice
3	dl	Water
		Oil
2	p	Onions	Cut in half rings.
2	p	Garlic cloves	Minced
300-400	g	Vegetables - Carrots - Bell peppers - White cabbage - others	Cut in stripes
		Salt Pepper

Prepare the rice

• Put rice, water, some salt and some oil in a pan and make it boil.
• Keep boiling on small heat, until the water level has fallen below the rice (ca. 10 min).
• Stop the heat, and let it simmer on the still hot plate for another 10 min (on a gas stove, keep a small flame burning).

Prepare the Vegetables

• Sauté the onions in a lot of oil.
• Add the striped vegetables and sauté as well (the slow cooking types first).
• Very slow cooking vegetables (the beans in our pictures) need to be preboiled seperately in water.
• Add the meat and fry it with the vegetables.
• Season to taste with pepper, salt, and other spices.

Serving suggestions

• Add any seperately cooked vegetables and also fry them a little bit.
• Put a lid on the pan and keep everything simmering for a few minutes on very small heat.
• Add the finished rice, and mix everything.
• Arrange and decorate on the plates.