Ingredienti
- White fish fillet pieces1 kg
- Medium-sized chopped onions3 pieces
- Pine nuts75 grams
- Long-grain rice400 grams
Cumino macinato1 teaspoon
Cannella in polvere1 teaspoon
Acqua875 ml
Succo di limone2 tablespoons- Maggi chicken broth cubes3 cubes
Olio d'oliva4 tablespoons
Passi
- 1
Heat the oil in a large non-stick pot and fry the fish fillet pieces on both sides until they turn golden brown. Then remove from heat and set aside.
10 minUtensili necessari:
Pentola - 2
Add the onions and pine nuts to the pot and stir the mixture over medium heat for 10 minutes or until the onions turn dark brown but not burnt.
10 min - 3
Add the rice, ground cumin, and ground cinnamon and stir the mixture for one minute. Then add the water, lemon juice, and Maggi chicken broth cubes and bring the mixture to a boil.
1 min - 4
Carefully place the fish fillet pieces in the pot over the rice, then cover the pot and let the fish simmer on low heat for 25 minutes or until the rice is well cooked.
25 min - 5
Gently remove the fish fillet pieces from the pot, then place the rice on a serving plate and put the fish fillet on top of the rice.
5 min - 6
Garnish the dish with fried onions, fried pine nuts, and lemon wedges.
5 min
Fatti nutrizionali
Cumino macinatoper 100gCannella in polvereper 100gAcquaper 100gSucco di limoneper 100gOlio d'olivaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.