Rice porridge with fish and eggplant
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice, soak in cold water for 2 hours.
- Rice: 300 g
2
Peel the onion, wash it, and slice it into half rings.
- Onion: 2 heads
3
Wash the fillet.
- Fish fillet: 200 g
4
Wash the eggplants, peel them, cut into large pieces, and blanch in boiling water for 5 minutes.
- Eggplants: 200 g
5
Wash the tomatoes, pour boiling water over them, peel the skin off, and slice them.
- Tomatoes: 2 pieces
6
Wash the greens and chop them finely.
- Parsley: 5 sprig
7
Cut the fish fillet into pieces, place in a deep pan, add onion, celery, black pepper, adjika, cumin, tomatoes, and vegetable oil.
- Fish fillet: 200 g
- Onion: 2 heads
- Celery: 1 bunch
- Ground black pepper: to taste
- Adjika: 1 tablespoon
- Caraway: to taste
- Tomatoes: 2 pieces
- Vegetable oil: 5 tablespoon
8
Fry fish and vegetables for 10 minutes, then add eggplant, red pepper, salt, bay leaf, thyme, pour in a little water and simmer for 20 minutes.
- Eggplants: 200 g
- Ground red pepper: to taste
- Salt: to taste
- Bay leaf: 3 pieces
- Thyme: 1 stem
9
Remove the bay leaf and thyme 3 minutes before it's done.
10
Boil the rice separately, place it in a deep bowl, mix with melted butter, sprinkle with cinnamon, stir, mound on a plate and make a well in the center.
- Rice: 300 g
- Melted butter: 50 g
- Cinnamon: to taste
11
Place the prepared fish and eggplants in the indentation.
- Fish fillet: 200 g
- Eggplants: 200 g
12
Pour the sauce over the prepared dish, garnish with parsley sprigs, and serve at the table.
- Parsley: 5 sprig