samedi 13 octobre 2012
Riz Pilaf Au Crabe Et Champignons A La Sauce Tomate..(Recipe In English)...
400 g Parboiled rice,
8 dl stock,
3 spoonfuls of butter,
200 g mushrooms,
2 spoons of tomato concentrate,
one can of crab meat,
250 g liquid cream,
a few chopped chive and tarragon,
salt and pepper.
Clean the mushrooms and cut them into slices.
Melt a spoonful of butter in a pan and cook mushrooms on a high flame for 5 minutes.
Clean, and chop the shallots, and add them together with the tomato concentrate.
Cook on a low flame for few minutes. Remove the pan from the flame when the mixture is still tender and keep it warm.
Crumble the crab meat (make sure there is no cartilage) and add to the mixture.
Put the remaining butter into a saucepan and melt it; add the rice, wait for it to get the flavour and pour the stock. Bring to the boil again, cover the saucepan and cook for approximately 12 minutes. After the rice absorbs the stock completely, pour it into an oiled mould and press it so that it takes the shape of the mould.
Put the pan with the mushrooms on the flame again and add the cream little by little. Add salt and pepper and bring to a simmer. Remove from the flame.
Beat the egg-yolks in a cup, add little salt and add them to the mushroom sauce mixing fast.
Flavour adding chive and tarragon.
Take the rice out of the mould on a serving dish and pour the prepared sauce.
And enjoy !