Green Rice Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 1 tablespoon butter or margarine
- 250 g rice (express price)
- 500 ml water or vegetable stock
- 200 g peas (frozen), reen
- 100 g shrimp
- 2 cans tuna in oil (0 g each)
- 1 bunch parsley
- 1 bunch dill
- 2 bunches chives
- Salt and pepper, whiter from the mill
- Worcester sauce
- 3 tablespoon lemon juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Peel the onion, dice it finely and sweat it in a large pan with a high rim in the hot butter or margarine (I often use the oil from the tuna tin instead of the butter). Add the rice and heat briefly.
- Add 500 ml of water (or vegetable stock, then do not salt) and salt and bring to the boil. Simmer over a mild heat for about 5 minutes. Add the peas and cook for another 5 minutes.
- In the meantime, rinse and finely chop the herbs, drain the tuna and shrimp. Cut the tuna into large pieces and mix with the shrimp in the rice and heat.
- Fold in the chopped herbs and season well with salt, pepper, Worcestershire sauce and lemon juice. Be careful with pepper and lemon juice, it will quickly get too hot! A fresh salad can be served with it - e.g., Cucumber.
- When using normal parboiled rice, the cooking time is extended to 20 minutes. In this case add the peas 5 minutes before the end of the cooking time and check the amount of liquid!
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