Rapana pilaf
Description
The recipe won't take much time. Rice with vegetables for pilaf is prepared in an almost classic way, but the clams should be added to the dish almost at the very end, otherwise they will become very tough. You can add your favorite pilaf spices if desired, making it much more aromatic and delicious. Serve hot.
Instructions
- 1
Step 1
Thoroughly wash the rapa whelk meat under running water to remove any remaining sand. Peel and wash the onion, carrot, and garlic.
- 2
Step 2
Chop the onion into small cubes, shred the carrot, and sauté them in vegetable oil for about 3 minutes.
- 3
Step 3
Add the chopped tomatoes and minced garlic, and simmer over medium heat for another 3-4 minutes.
- 4
Step 4
Rinse the rice several times, transfer to a frying pan, and fry with vegetables for about a minute.
- 5
Step 5
Pour warm water from the kettle, making sure it is 1 centimeter above the contents of the skillet. Add bay leaf, salt, and pepper to taste; you can also add your favorite pilaf spices or cumin. Once the water boils, cover the skillet with a lid, reduce the heat to the lowest setting, and cook the rice for 10 minutes.
- 6
Step 6
Slice the whelks thinly.
- 7
Step 7
Transfer the mollusk to the rice, gently mix and cook for another 5 minutes. After that, turn off the heat and let the pilaf steep, covered, for 10 minutes. During this time, the rice will fully absorb the flavors and aromas.
- 8
Step 8
Serve the ready pilaf with whelks in portions, accompanied by fresh herbs.