Description
This recipe pilaf with dried sorrel I saw on YouTube. The sorrel not yet harvested, and harvested the seeds. Went with the dogs for a walk there and gather up the sorrel. For pilaf this dish is not very similar. But the rice is delicious!
Ingredients
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Figure
300 g
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Sorrel
30 g
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Chicken egg
2 piece
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Sour cream
2 Tbsp
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Salt
3 Tbsp
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Sugar
1 tsp
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Turmeric
0.25 tsp
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Saffron
1 piece
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Garnet
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Butter
4 Tbsp
Cooking
In the recipe I saw used dried sorrel. It's summer and I have collected fresh. The recipe has slightly changed, but the essence is the same.
Ingredients for risotto with sorrel.
The rice I used glinozemny, parboiled "Indica". Washed it to clean water. Then water poured 3 tbsp of salt ( as the original recipe ) and poured the rice for 3 hours. The rice has absorbed all the water. He became loose and the volume increased... ( the cooking Time does not include soaking of rice ( 3 hours ).
Melted butter 1 tbsp. put in a bowl, added two eggs, sugar and turmeric.
There also put sour cream and mix well. This mixture add in rice to frying.
1/4 th of the rice set aside for frying ( Kosmach ) and it poured the egg mixture. The rice are well mixed. Kutmah is the gasket between the bottom of the pan and the bulk of the rice, which must be at the bottom of the rice in the finished dish at the top.
In a pan melt 1 tablespoon of melted butter and put the rice for frying.
The remaining portion of rice mixed with yellow dock, poured it into the pan with the rice, fried the rice and made slide lifted from all sides to the center with a spoon. The pan closed with a lid and set the stove on the smallest temperature.
If this to cook pilaf in a cauldron, then the cauldron to the top you need to put the pan upside down and wrapped up her towel. The temperature should be the smallest.
Melted butter 1 tbsp. put in a bowl and put a pinch of saffron.
Add 3 tbsp hot water and mix well. 10 minutes before the end of the cooked rice to this mixture and pour into the rice from all sides little by little. In the center slides to put talanoa oil 1 tbsp and close the lid.
Rice with sorrel to shift to the dish. Fried cut into triangles and arrange on rice. The top slides sprinkle with pomegranate seeds.
Pilaf with yellow dock ready.
Help yourself! Bon appetit!
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