A different style rissotto with cheese ,sauce ,chicken or seafood and vegetables . The speciality is that we do not bake it like other rice molds or layered rice .You can call this christmas layered rice or rice cake .
preparation time ; 15 minutes
serves ; 4
6 cups of cooked short grain rice
3 tablespoons of olive oil
1 chopped onion
2 cloves chopped of garlic
1 can of seasoned tomato sauce
1 cup of frozen peas
1 cup of cooked chickpeas or corn
2 cans of solid tuna in oil or cooked chicken or shrimp
1/2 cup (tea) of chives or parsley
2 of boiled eggs
salt and pepper
2 cups (tea) of grated mozzarella
In a skillet heat the oil and sauté the chopped onion and garlic. Add the seasoned tomato sauce, tuna or chicken or shrimp, salt, pepper to taste, peas (reserve a little) and corn (reserve a little).
Mix and turn off. Add the parsley or chives . Butter an ovenproof dish and place slices of eggs, peas and green corn on the bottom.
Merge layers of rice and sauce. Tighten each layer tightly with a spoon. Unmold and sprinkle with grated mozzarella. .
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