Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!