Pilaf with wild rice and seafood
3 servings
40 minutes
Pilaf with wild rice and seafood is a gastronomic journey that combines the elegance of seafood with the deep, nutty texture of wild rice. Inspired by European culinary traditions, this recipe harmoniously blends the rich aromas of rosemary, barberry, and garlic that complement the rich flavor of the seafood mix. Dijon mustard and soy sauce add spiciness, while butter finishes the dish with creaminess and richness. The pilaf is suitable for both festive dinners and exquisite everyday meals. Its texture—a contrast of crunchy rice and tender seafood—makes each spoonful unforgettable. This dish is especially good accompanied by white dry wine or a fresh vegetable salad.
1
Pour rice into boiling salted water, stirring, and cook for 20 minutes over medium heat.
- A mixture of steamed and wild rice: 125 g
- Salt: to taste
2
Place the seafood mix in a hot pan, add soy sauce, mustard, dried vegetables, barberry, rosemary, chopped garlic, pepper, and salt. Stirring with a wooden spatula, simmer for 7-10 minutes on high heat (to evaporate the liquid). Meanwhile, the rice should be cooking.
- Seafood: 250 g
- Soy sauce: 15 ml
- Dijon mustard: 1 teaspoon
- Dried vegetable mix: 2 teaspoons
- Dried barberry: to taste
- Dried rosemary: pinch
- Garlic: 1 clove
- Ground red pepper: to taste
- Salt: to taste
3
We turn off the rice, drain the water, add it to the pan with the seafood mix. We fry everything on medium heat for 10 minutes (when the liquid evaporates, we add butter).
- A mixture of steamed and wild rice: 125 g
- Seafood: 250 g
- Butter: 10 g