Pilaf with Wild Rice and Seafood

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

For sauce lovers: ketchup — no, light sour cream — yes! The finished dish contains 187 kcal/100 grams. For those counting calories, I recommend rounding up to 200.

Ingredients

Parboiled and wild rice blend - 4.4 oz
Dried Rosemary - a pinch
Soy Sauce - 0 fl oz
Dijon Mustard - 1 teaspoon
Salt - to taste
Red Long Chili Peppers - to taste
Butter - 0.4 oz
Garlic - 1 clove
Dried Barberry - to taste
Seafood cocktail - 8.8 oz
Vinaigrette Vegetable Mix - 2 teaspoons

Step by Step guide

Step 1

Pour the rice into boiling salted water, stirring, and cook for 20 minutes over medium heat.

Step 2

In a hot skillet, add the seafood mix, soy sauce, mustard, dried vegetables, barberry, rosemary, chopped garlic, pepper, and salt. Stirring with a wooden spatula, sauté for 7–10 minutes over high heat (to evaporate the liquid). Meanwhile, the rice should be cooking.

Step 3

Turn off the rice, drain the water, and add it to the skillet with the seafood. Sauté everything over medium heat for 10 minutes (when the liquid evaporates, add the butter).