Rice with rabbit
6 servings
60 minutes
Rabbit with rice is an exquisite dish of European cuisine that combines the tenderness of rabbit meat with the rich flavors of spices and vegetables. This recipe embodies the elegance of Mediterranean traditions, where artichokes add a slight bitterness and cinnamon and paprika provide warm spice. Tender pieces of rabbit stewed in aromatic sauce absorb rich flavor nuances, while rice serves as the perfect base, soaking up all the juices and aromas. The dish is ideal for a family dinner or a cozy gathering when you want to treat yourself to something special. It is served directly in the pot, preserving all its warmth and flavor richness, creating an atmosphere of home comfort. This is not just food — it is a gastronomic pleasure that captures the soul of European cuisine.
1
Finely chop the onion, garlic, tomato, and parsley. Cut the artichokes into 4 pieces. Dice the rabbit meat.
- Onion: 1 piece
- Garlic: 1 clove
- Tomatoes: 1 piece
- Parsley: 1 stem
- Artichokes: 2 pieces
- Rabbit: 400 g
2
Heat olive oil in a large ovenproof pot with thick walls and bottom. Add onion, garlic, tomato, and parsley, and cook on low heat, stirring, for 10 minutes. Add rabbit and artichokes. Sprinkle with cinnamon and paprika, cover, and cook for another 10 minutes until the meat is no longer red.
- Olive oil: 175 ml
- Onion: 1 piece
- Garlic: 1 clove
- Tomatoes: 1 piece
- Parsley: 1 stem
- Rabbit: 400 g
- Artichokes: 2 pieces
- Cinnamon: 0.3 teaspoon
- Paprika: 0.3 teaspoon
3
Pour 1 liter of water, add a pinch of salt, and bring to a boil. Add rice, cover, and cook for another 15-20 minutes until the rice is soft and the liquid is absorbed. Serve immediately, right in the same pot.
- Long-grain rice: 500 g
- Salt: to taste
