Rice Porridge with Squid in Fish Broth
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Squid - 14.1 oz
- Rice - 7.1 oz
- Vegetable Oil - 3 fl oz
- Onion - 4 heads
- Carrot - 3 pieces
- Fish Oil - 13 fl oz
- Scallions - 1 bunch
- Parsley - 1 bunch
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the squid and cut into pieces.
Step 2
Wash the carrot, peel it, and cut into thin strips.
Step 3
Peel the onion, wash it, and slice into rings.
Step 4
Wash the green onion and parsley, and chop finely.
Step 5
Season the squid with salt and pepper, immerse in boiling water, and cook for 5 minutes, then remove, clean, and set aside.
Step 6
In a deep skillet, heat the vegetable oil, add the onion and carrot, and sauté until golden.
Step 7
Rinse the rice, pour in the fish broth, and cook until done in a separate pot, then transfer to the skillet with the sautéed vegetables.
Step 8
Then add the squid, mix, mound on a plate, and serve.
Step 9
Garnish with chopped green onion and parsley sprigs.
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