Parboiled Ribe Rice 200 g
150g shelled peas, 100g cleaned shrimps, 40g onion, 30g butter,
1red-pepper, 1 vegetable stock,
paprika, curry powder,
saffron, salt
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Finely
chop the carrot and cook in a pot with the butter for 4 minutes.
Add the peas and cook for 3 minutes, turn to a high heat and
add the rice lightly toasting it for 1 minute. Add the curry
powder then paprika and lastly, the saffron. Gradually add the
stock allowing it to cook on a low heat, stirring constantly
for 10 minutes. Clean the red-pepper removing the seeds and
the white interior, chop and add to the rice, cook for a further
6 minutes then add the shrimps, cook for 2 minutes. Add salt
to taste and serve.
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