Brown basmati rice cooked with a little turmeric (takes half an hour). The seafood was blanched in boiled water for five minutes before being transferred to a stirfry pan, and cooked for three minutes at a high heat in sunflower oil. Drain the rice and add to the pan. Reduce heat, and cook for between three and five minutes, stirring more or less continuously. Chopped onion is optional, and should be stirfried for a few minutes before adding the seafood.
What was in the seafood? Mussels, Surimi seafood pieces, Pollock, Hake, Hoki (fish), and Cold water Prawns,
 |
| Seafood Risotto |
No comments:
Post a Comment