- rice - 1 cup;
- water - 2 glasses;
- carrots - 1 pc;
- onion - 1 pc;
- Tomatoes - 2 pcs;
- Parsley - 50 g;
- vegetable oil for roasting;
- salt, pepper to taste;
- Garlic - 2-3 teeth.
Wild rice rinse, pour 2 glasses of water, salt, cook until readiness.
While the rice is cooked, fry on vegetable oil chopped onions, carrots, in a few minutes when the bow becomes transparent, add tomatoes and greens cut by slices, and then all this is 15-20 minutes.
Raw shrimps (you can frozen, in this case, they need to pre-defrost) to dry out a napkin. In the pan, heat the oil, add shrimps and garlic there, salt and fry until shrimps are poring. This is usually 3-4 minutes.
On the plate lay out a hill rice, add vegetables and shrimps with garlic from above. I love to apply dried tomatoes in oil, but it is not necessary. Just enjoy a spring bright and tasty dish.
Other recipes for our chef look at Facebook page.