Rice porridge with squid in fish broth

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 706.2
• Proteins: 56.1g
• Fats: 27.4g
• Carbohydrates: 61.6g

Ingredients

• Squid: 400 g
• Rice: 200 g
• Vegetable oil: 100 ml
• Onion: 4 head
• Carrot: 3 pc
• Fish broth: 400 ml
• Green onions: 1 bunch
• Parsley: 1 bunch
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the squid and cut into pieces.

   Required ingredients:

   • Squid: 400 g

2. Wash the carrot, peel it, and cut it into thin strips.

   Required ingredients:

   • Carrot: 3 pieces

3. Peel the onion, wash it, and cut into rings.

   Required ingredients:

   • Onion: 4 heads

4. Wash the green onions and parsley, then chop them finely.

   Required ingredients:

   • Green onions: 1 bunch
   • Parsley: 1 bunch

5. Salt and pepper the squid, dip them in boiling water and cook for 5 minutes, then remove, clean, and set aside.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste

6. In a deep skillet, heat vegetable oil, add onion and carrot, and sauté until golden brown.

   Required ingredients:

   • Vegetable oil: 100 ml
   • Onion: 4 heads
   • Carrot: 3 pieces

7. Rinse the rice, pour in fish broth, cook until ready in a separate pot, then transfer to a pan with sautéed vegetables.

   Required ingredients:

   • Rice: 200 g
   • Fish broth: 400 ml

8. Then add the squid, mix it, pile it on a plate, and serve it at the table.

   Required ingredients:

   • Squid: 400 g

9. Garnish with chopped green onions and parsley sprigs.

   Required ingredients:

   • Green onions: 1 bunch
   • Parsley: 1 bunch