Rice Porridge with Seafood
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Rice - 2 cups
- Seafood cocktail - 14.1 oz
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Onion - 1 head
- Tomatoes - 2 pieces
- Parsley - 1 bunch
- Vegetable Oil - 1 cup
- Soy Sauce - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the bell pepper, remove the stem and seeds, and cut into cubes.
Step 2
Peel, wash, and chop the onion and carrot, mix with the bell pepper, and sauté in 50 ml of vegetable oil.
Step 3
Wash the tomatoes, pour boiling water over them, cool in cold water, peel, and cut into small cubes.
Step 4
Rinse the seafood, pour boiling water over it, and cook for 2 minutes, then add it along with the tomatoes to the sautéed vegetable mixture and cook over high heat for 1 minute.
Step 5
Rinse the rice, place it in a saucepan with the remaining heated vegetable oil, lightly fry, and pour in water so that it covers the rice by 1.5–2 cm.
Step 6
Cover the pot with a lid and place it over high heat.
Step 7
When the water boils, reduce the heat and cook the porridge for another 15 minutes.
Step 8
Mix the porridge with the seafood and vegetables, season with salt and pepper, and sprinkle with finely chopped parsley.
Step 9
Serve the soy sauce separately.
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