Summary

Ingredients

• 250 g sprin onion (s)
• 1 onion (s)
• 45 g butter / mararine
• 250 g rice (lon rain rice)
• 500 ml vegetable stock (instant)
• salt
• 20 piece (s) fish (fish fingers), frozen
• 1 can tomato (s), peeled, (425 ml)
• 1 bunch dill
• pepper
• 75 g cheese (Gouda), rated

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Instructions

1. Clean the spring onions and cut into rings. Dice the onion. Heat 15 g fat in an ovenproof pan and steam the onion cubes until translucent. Add rice, sauté briefly and deglaze with broth. Add spring onions and possibly a little salt and bring to the boil. Cover and let it soak over low heat for approx. 20 minutes. In the meantime, heat the remaining fat in another pan, add frozen fish fingers and fry for 5-8 minutes over a medium heat while turning.
2. Drain the tomatoes in a colander, collecting the juice. Cut the tomatoes into cubes. Finely chop the dill. Fold the tomatoes, the juice and dill into the finished rice and season with salt and pepper. Place fish fingers close together in a circle on top of the rice. Spread cheese over it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes.