Garnish Rice

Garnished rice is one of my favorite types of rice. The main reason why I use canned or frozen side dishes instead of using my own boiled vegetables while preparing pilaf is that it is prepared practically, and another reason is that it is more visually elegant.

You may remember that I served lamb with neck in my iftar menu. While serving, I used yellow tomatoes that I lightly sauteed in a pan without oil to add a slightly different atmosphere.

lamb neck In my recipe, yellow tomatoes attracted a lot of attention :) These tomatoes are smaller than cherry tomatoes, have a pear-like shape and are quite sweet. You can get it from big markets such as Real and add a nice atmosphere to meat dishes. Love…

Ingredients for Garnish Rice Recipe

• 3 cups of rice
• 4,5 meat bouillons in 2 cups of hot broth or boiled water
• 3-4 tablespoons of butter
• 1 jar of mixed garnishes
• salt if not using bouillon

Fabrication:

1. Wash the rice in 2-3 waters until the starch runs clear. Take a large bowl, add some salt and let the rice rest for half an hour. Then filter it and strain it.
2. Open the garnish jar, put it in a strainer, wash and drain.
3. Take the butter in the pan and when it melts over high heat, add the drained rice on it. Fry the rice until it becomes glassy and add hot water and mix.
4. When the water of the rice boils, add the drained side dish to the rice. Turn down the bottom of the rice, turn off the stove when the water is completely absorbed and let your rice rest for 10-15 minutes.
5. Serve after mixing your cooked rice.