Description
This recipe shared with me Italian Claudia, whom I met in Athens and very friendly. A wonderful side dish that could serve as a separate dish and a side dish to meat, chicken and fish. Hearty, beautiful and delicious, try it!
Ingredients
-
Garlic
3 tooth
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Dill
3 Tbsp
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Green peas
500 g
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Broth
300 ml
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Olive oil
6 Tbsp
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Figure
250 g
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Butter
2 Tbsp
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Salt
-
Pepper
100 g
Cooking
Heat olive oil (3 tbsp) in a saucepan and quickly fry the rice.
Pour the broth and simmer until almost complete evaporation of the broth, the rice should be not quite ready, but not raw.
Heat the olive (3 tablespoons) and butter in a saucepan, place the knife crushed garlic, simmer 2 minutes.
Add the dill, simmer 2 minutes, stirring constantly.
Then add the peas and simmer for 5-7 minutes, remove from heat.
In a heat proof shape pave alternating layers, peas and rice, garlic remove. Top vystelit bell pepper, cut into thin rings. Cover with foil, bake in pre-heated to 190C oven for 30-35 min., 15 min., if necessary, add a little broth.
Remove the foil and bake another 2-3 min.
It is very tasty!
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