Rice porridge with seafood cocktail
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the sweet pepper, remove the stem with seeds, and cut into cubes.
- Sweet pepper: 1 piece
2
Peel and wash the onion and carrot, chop them, mix with sweet pepper, and sauté in 50 ml of vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Vegetable oil: 1 glass
3
Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off, and cut into small cubes.
- Tomatoes: 2 pieces
4
Rinse the seafood, pour boiling water over it and cook for 2 minutes, then add it with tomatoes to the sautéed vegetable mixture and cook on high heat for 1 minute.
- Seafood cocktail: 400 g
- Tomatoes: 2 pieces
5
Rinse the rice, place it in a saucepan with the remaining heated vegetable oil, lightly fry it, and pour in water so that it covers the grains by 1.5–2 cm.
- Rice: 2 glasss
- Vegetable oil: 1 glass
6
Cover the pot with a lid and place it on high heat.
7
When the water boils, reduce the heat and cook the porridge for another 15 minutes.
8
Mix the porridge with seafood cocktail and vegetables, season with salt and pepper, and sprinkle with finely chopped parsley.
- Seafood cocktail: 400 g
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Onion: 1 head
- Tomatoes: 2 pieces
- Parsley: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
9
Serve the soy sauce separately.
- Soy sauce: to taste