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Mediterranean Rice

EfrosiaEfrosia
Jedi
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Maria Kostoff
Translated by
Maria Kostoff
Mediterranean Rice
19/02/2013
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Preparation
20 min.
Cooking
45 min.
Тotal
65 min.
Servings
2
"We know it`s tempting, that`s why we`re showing you the recipe."

Ingredients

  • rice - 1 cup
  • olive oil - 3 1/3 tbsp (50 ml)
  • garlic - 2 - 3 cloves
  • green onions - 2 - 3 stalks
  • dried tomatoes - 1 jar
  • olives - 1 cup, pitted
  • mussels - 17.5 oz (500 g)
  • salt
  • black pepper
  • curry - 1/2 tsp
  • white wine - 1 cup
  • parmesan - 2 oz (60 g) grated
measures

How to make

Heat some olive oil in a deep bowl. Put the cleaned mussels in and let them stay until they open slightly. Add crushed garlic and top up with a little wine. Allow the mussels to stew until ready.

Then remove them with a slotted spoon and remove their shells. Add water to the dish and deglaze briefly. Save the broth.

In another wide pan, heat the olive oil and fry the other crushed onions. Add the olives, dried tomatoes and rice. Stir briefly, add the mussels and pour in the broth while boiling them.

Allow the rice to cook until it absorbs the liquid and pour in a little more until fully cooked.

Stir to prevent burning. Finally, season to taste rice with salt, curry and pepper.

Serve a portion of this rice with grated Parmesan.

Rating

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