Description
Pilaf with fish. Never thought it would be this tasty! And the next day even tastier. The recipe for this dish was posted on the website in 2008 by user elena110 called "Pilaf with salmon" and is illustrated with me in the framework of "Coloring".
Ingredients
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Salmon
750 g
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Figure
500 g
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Carrots
350 g
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Onion
300 g
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Sunflower oil
14 Tbsp
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Water
5 cup
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Garlic
5 tooth
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Salt
-
Ketchup
Cooking
Ingredients original recipe: •Rice - 1, 5 stack. •Pink salmon (or chum salmon) - 250 g •Onions (medium size) - 2 PCs •Onion (medium size) - 2 pieces •vegetable Oil - 4 to 6 tbsp •Garlic (unpeeled) - 3 -5 teeth. •Water - 2 -2, 5 stack. •Salt
Chop the salmon into pieces. Wash rice. Carrots grate on a coarse grater, onion cut into. Sauté carrots and onions until transparent onion on sunflower refined oil (it is possible and on another).
Rice to fall asleep in a saucepan. Put the pieces of salmon. Onions and carrots to shift there too. Season with salt to taste. Pour the water and oil. Put the saucepan on the stove, closing the lid. When the water in the rice to boil, the fire to do less, to not boil. The cover is not open. At the end of cooking pilaf in the rice to stick garlic cloves.
Pilaf is ready.
Lay it in a deep dish a small slide. From top to pour the ketchup.
Pilaf is very tasty. What I really didn't expect.
The next day, the risotto was more delicious because the rice absorb the taste of salmon, carrots and onions. All of this I really like.
Spices in the pilaf I didn't put. In the original recipe they are not. Pepper can be added to the plate and separately submit tomatoes.
ALL a pleasant appetite!!!
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