John Myers
Hungarian Rice Pan
The perfect hungarian rice pan recipe with a picture and simple step-by-step instructions.
- 125 g Rice (cook rice: http://www./rezept/418459/Reis-kochen.html)
- 225 ml Water
- 0,5 tsp Salt
- 125 g Hungarian salami
- 1 Onion (approx. 50 g)
- 100 g Brown mushrooms
- 0,5 Lemon / juice
- 3 Small pickles (approx. 50 g)
- 1 tbsp Butter
- 0,5 tsp Hot pepper
- 0,5 tsp Pepper from the grinder
- 2 tbsp Parsley (fresh or frozen)
- 2 Cucumbers for garnish
- Cook rice (see recipe: Cook rice) and let cool down a little. Peel and quarter the onion and cut into wedges. Clean / brush the mushrooms (attention: do not wash!), Halve, cut into slices and drizzle with lemon juice. Peel and dice the salami. Finely dice the pickles. Heat butter (1 tbsp) in a pan, sweat the onion wedges in it, add diced salami and fry / stir-fry briefly. Add the mushroom slices and stir-fry briefly. Add the cucumber cubes and the rice and heat / fry. Fold in the chopped parsley (frozen) and serve the rice pan garnished with the cucumber fan and tomato.
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