Pilaf with Wild Rice and Seafood
Main Dishes • European
Description
For sauce lovers: ketchup — no, light sour cream — yes! The finished dish contains 187 kcal/100 grams. For those counting calories, I recommend rounding up to 200.
Ingredients
- Parboiled and wild rice blend 5 oz
- Dried Rosemary a pinch
- Soy Sauce 0 fl oz
- Dijon Mustard 1 teaspoon
- Salt to taste
- Red Long Chili Peppers to taste
- Butter 0 oz
- Garlic 1 clove
- Dried Barberry to taste
- Seafood cocktail 10 oz
- Vinaigrette Vegetable Mix 2 teaspoons
Step-by-Step Guide
Step 1
Pour the rice into boiling salted water, stirring, and cook for 20 minutes over medium heat.
Step 2
In a hot skillet, add the seafood mix, soy sauce, mustard, dried vegetables, barberry, rosemary, chopped garlic, pepper, and salt. Stirring with a wooden spatula, sauté for 7–10 minutes over high heat (to evaporate the liquid). Meanwhile, the rice should be cooking.
Step 3
Turn off the rice, drain the water, and add it to the skillet with the seafood. Sauté everything over medium heat for 10 minutes (when the liquid evaporates, add the butter).
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