Monday, December 21, 2009

Rice with shrimp and chicken

Required: 
butter - 4 tbsp 
chicken (small pieces) - 350g 
onion (rings) - 1 pc. 
red pepper (without seeds, circles) - 1 pc. 
red pepper (without seeds, circles) - 1 pc. 
mushrooms (cut) - 100g 
almonds (finely chopped) - 60g 
celery (finely chopped escape) - 2 pcs. 
garlic (pounded) - 2 cloves 
Turmeric - 1 tbsp 
salt and pepper - to taste 
basil (finely chopped) - 1 tablespoon 
parsley (chopped) - 2 tbsp 
rice (boiled) - 380g 
prawns (peeled) - 250g 
parmesan cheese (grated) - 125g. 


Preparation: 
Melt the butter in a deep pot (30 seconds at maximum). Add chicken and cover. Cook at a maximum 6-8 min., Stirring occasionally. Add all remaining ingredients except shrimp, cheese and rice. Stir and cook 5 minutes at maximum, stirring occasionally. Add rice, stir and allow the dish to cool completely. Put the contents of the container in the freezer, in a separate bowl place the shrimp and cheese. Put in the freezer for up to 2 months. Before use, place in oven at a minimum, or in the "defrost" for 5 min., Let stand for 5 minutes under the lid, again put in the oven in the same mode for 5 minutes. Warm up 5 min. at the maximum, adding the frozen shrimp. To heat another 5 minutes. at a maximum until warm all the components. Do not swallow shrimp. Before serving sprinkle with cheese.

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