Rice with Seafood
by Editorial Staff
Seafood with rice is easy to prepare. Appetizing, isn’t it?
Cook: 40 mins
Servings: 8
Ingredients
- Parboiled rice – 1.5-2 cups
- Frozen assorted vegetables – 400 g
- Vegetable oil – 60 g
- Bulb onions – 2 pcs.
- Seafood cocktail – 400 g
- Dry white wine – 50 g
- Garlic (optional) – 1-2 cloves
- Vegetable broth – how much will it take
- or fish broth – how much will it take
- or water – how much will it take
- Salt to taste
- Pepper to taste
- Favorite condiments – to taste
- Greens to taste
Directions
- Peel the onion, wash and cut into cubes.
- Peel and chop the garlic.
- Preheat a frying pan. Pour in vegetable oil. Place half of the onion and garlic. Fry, stirring occasionally for 2-3 minutes, over medium heat.
- Rinse seafood well. Put in a frying pan. Simmer, stirring occasionally for 5 minutes. Add 50 g of white wine, salt, pepper and your favorite spices. Put out one minute. Remove from heat. Let it steep while the rice is cooking.
- Boil fish or vegetable broth (or water). Heat another frying pan and pour vegetable oil. Lay out the onion. Fry, stirring occasionally for 2-3 minutes, over medium heat. Then add frozen vegetables. Simmer all together, stirring occasionally for 5 minutes. Add salt and pepper to taste. Mix.
- Cover the rice with a thin layer on top of the vegetables.
- Then pour the boiling broth (water) over the rice. The liquid should be 2 cm higher than the rice. Cover tightly with a lid. Set the lowest heat and cook until tender for 20-25 minutes. Mix.
- When the rice is ready, place it in the center of the dish. Place seafood on the edge of the dish. Decorate rice with seafood with herbs.
Enjoy your meal!
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