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➠ Pilaf
➠ Pilaf
➠ Pilaf with shrimps and mussels

Pilaf with shrimps and mussels

542

Kitchen Eastern

Calorie content 119.2 kcal

Portions 4 port.

Cooking time 55 minutes

Proteins * 8.4 gr.

Fats * 5.5 gr.

Carbohydrates* 23.9 gr.

Content

Each housewife prepares pilaf according to her own recipe: someone with meat, someone with mushrooms, someone with dried fruits, and those who like to experiment often cook pilaf with seafood. Pilaf with shrimps and mussels turns out to be incredibly tasty and outwardly very beautiful. You can change the amount of seafood and vegetables to your liking. Any dish for cooking such pilaf is suitable.

Ingredients

Mussels 100 g Frozen shrimp 300 gr. White rice 250 g Carrot 1 PC. Onion 1 PC. Garlic 1 PC. Vegetable oil 150 ml. Salt taste

Cooking process

Defrost shrimp and mussels in advance in a natural way, not in hot water, otherwise they will lose their taste. Then remove the shell of the shrimp and remove the heads with intestines, and clean the mussels from the remnants of algae. Then rinse them well with cold water and squeeze out excess moisture a little.

Peel the carrot, onion and head of garlic. Then chop the onion into small cubes, the carrots into thin strips, and chop the garlic in a garlic bowl.

Rinse the required amount of rice several times and cover with cold water.

Pour vegetable oil into a cauldron or wok-pan and heat it over high heat until a slight haze appears.

Transfer the prepared seafood to the heated oil and fry for 2 minutes, shaking the dishes occasionally.

Then put chopped garlic in a cauldron and fry it for 1 minute. Then transfer the chopped carrots and onions into a cauldron, stir and continue to fry.

When the onions are transparent and the carrots are slightly browned, transfer the washed rice to a cauldron and also fry it over high heat for 7 minutes and until transparent. Then add water to the fried ingredients so that it covers them by 2.5 cm. Sprinkle the dish with salt and place a few unpeeled garlic cloves around the edges of the cauldron. Close the cauldron tightly with a lid. Simmer pilaf over low heat for 15 minutes until the liquid evaporates completely.