Shirataki Rice in Letscho
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rice (Shirataki rice)
- 1 large onion (s)
- 600 g bell pepper (s)
- 250 g tomato (s)
- 20 g lard or oil
- 0.5 teaspoon ½ paprika powder, noble sweet
- salt
Print Recipe
Pin Recipe Instructions
- Remove the seeds from the peppers and cut into bite-sized pieces. Quarter the tomatoes, if you want you can peel them off beforehand. Peel and dice the onion. Now heat the lard. Fry the onion pieces until they turn light brown. Add the pepper pieces and fry and season with paprika powder. Fry briefly and deglaze with water. Add the tomatoes, season with salt and simmer with the lid on for about 15-20 minutes over a low heat. Stir again and again, add a little water if necessary, but do not allow too much liquid to develop.
- Drain the rice from the package into a sieve and rinse well under cold water. Drain and add to the Letscho. Bring to the boil and season again to taste.
- The dish can be varied with the following ingredients: pepper, garlic, hot paprika powder, tomato paste, smoked sausages, smoked bacon, vegetable broth, corn, etc.
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