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Easy guide of backed rice

Posted on1 Year ago 688
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Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

INGREDIENTS:
250 gr Pork ribs 1 Potato
1 tomato 50 gr chickpea
1 bulb of garlic 1 blood sausage
400 gr rice 8 tablespoonful oil
Meat broth 1 little tablespoonful paprika and Salt
1- Fry pork ribs and potatoes 4 Minutes
2- Fry rice with paprika and grated or crused tomato 4 Minutes
3- Mix rice, hot broth and chikpeas in the clay pot 1 Minutes
4- Add over the rice, pork ribs, potatoes, blood sausage and garlic 1 Minutes
5- Bake to 220ºC - 400ºF 25 Minutes
6- Lest rest 5 Minutes
Total: 40 Minutes
QUICK AND EASY PREPARATION

On this occasion we just need the ingredients and a simple clay pot (30 cm or 12” diameter) . As a heat source we use a domestic oven. Simple, doesn’t it?

READY, SET, GO!

Fry the pork ribs until golden brown on both sides. We reserve them

Add some oil, when the oil is hot add the potatos. Start to fry until getting done in a uniform way.

FRY RICE!!

In the same oil that we have fried pork ribs and the potatoes, add the rice and paprika and fry them.

On this point, add grated or crushed tomato, and fry for a few minutes along with the rice

FINISHING TOUCH!!!

Mix rice, hot broth and chickpeas in the clay pot. Add 1,5 parts of broth for each one of rice. Season with salt, the amount will go to taste. Stir to blend The base of baked rice is a previously prepared meat broth. To prepare the broth has been cooked: turnip, parsnip, carrot, leek, potatoes, chickpeas, chicken and veal. Alternatively ready broths exist that facilitate the preparation. After that, add over the rice the pork ribs, potatoes, blood sausage and bulb of garlic.

READY TO EAT!!

Put the clay pot into the oven preheated to 220 º C / 400 º F. Once the broth starts to boil should cook for 20 minutes in the oven. After cooking, the clay pot should be without broth and rice cooked

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