Ingredients: 200 g of red rice, 3-4 artichokes in oil, 4-5 dried tomatoes in oil, handful of sea cabbage, 1 small bulb, 1 clove of garlic, small bunch of Schitt-Luke, handful of kinse leaves, 1 l chicken broth, 1 tbsp. Spoon of olive oil, 3 cardamom pods.
Cooking method: Onions clean and chop finely. Preheat in a frying pan olive oil and fry onions. Clear garlic and melted finely. When the bow becomes transparent, add garlic and mix. Pour rice and fry all 2-3 minutes. Drier tomatoes cut into small pieces. Artichokes cut into 4 parts. Cardamon pods crush, remove the grains and rub them into the mortar. Grinding cardamom Add to rice, mix and pour so much hot broth so that rice is covered. Cooking without a lid, pouring broth as it booms (not necessarily mixed). When the rice is almost ready, pour the sauce that remains from the cooking of chicken is eastern with ginger and garlic, add dried tomatoes and artichokes, mix and turn off the fire. Schitt-bow and cilantro fine chop and sprinkle ready rice. Add marine cabbage and mix all times.