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➠ Pilaf
➠ Pilaf with seafood

Pilaf with seafood

650

Kitchen Eastern

Calorie content 95.6 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 7 gr.

Fats * 4.5 gr.

Carbohydrates* 20 gr.

Content

Pilaf is one of those dishes in the preparation of which you can vary with the ingredients to your taste and budget. In this recipe, you are invited to replace meat in pilaf with seafood. The dish will turn out to be spicy, healthy and light for the body. You can take any seafood, individually or in a cocktail. If instead of regular rice, you use quickly boiled rice, then you will cook the dish in 30 minutes.

Ingredients

Fresh shrimps 100 g Mussels 100 g Rice 200 gr. Carrot 1 PC. Onion 1 PC. Garlic taste Seasoning (optional) taste Vegetable oil for frying Salt taste

Cooking process

First, prepare all the products for pilaf in the recipe indicated.

Rice, if using regular rice, rinse several times with cold water until it is clear, and then leave it in the water.

Defrost shrimp and mussels correctly (to preserve the beneficial and taste properties).

Peel and rinse the onion and carrot. Chop the onion into small cubes.

Chop the carrots into thin strips.

In a bowl for cooking pilaf (a deep frying pan, a saucepan with a thick bottom, a cauldron), heat the vegetable oil well. Then put the thawed mussels and shrimps into the oil, fry over medium heat for 2 minutes and add finely chopped garlic to them.

Then transfer the chopped carrots and onions to the bowl with the fried seafood and, stirring, fry them also for 2-3 minutes. Then place the washed rice on top of these ingredients.

Spread the rice evenly over the surface and place the unpeeled chives around it. Then pour warm water into the bowl 1 finger above the rice layer. Sprinkle the rice with salt and spices to your liking. Provencal herbs are great for pilaf with seafood. When the pilaf boils, cover the dishes with a lid and simmer the dish over low heat for 10-20 minutes, depending on the selected rice.