Steps to Make Speedy Greek-Style Mussel Pilaf Cooked in a Rice Cooker
Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Perfect Greek-Style Mussel Pilaf Cooked in a Rice Cooker. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Greek-Style Mussel Pilaf Cooked in a Rice Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek-Style Mussel Pilaf Cooked in a Rice Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Greek-Style Mussel Pilaf Cooked in a Rice Cooker is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Greek-Style Mussel Pilaf Cooked in a Rice Cooker using 11 ingredients and 8 steps. Here is how you cook that.
This is my own variation of a recipe that I found on a Middle Eastern cooking book. I rearranged it so I can cook it in a rice cooker. The key when you cook pilaf in a rice cooker is not to mix the ingredients. Place them on top of the rice, and it will turn out well. Recipe by greenta
Ingredients and spices that need to be Prepare to make Greek-Style Mussel Pilaf Cooked in a Rice Cooker:
- 500 grams Mussels
- 1 Minced Onion
- 1 Tomato
- 2 tbsp White wine
- 4/5 tsp Salt
- 1 dash Pepper
- 1 dash Italian parsley
- 700 grams White rice
- 370 ml The broth from the mussels + water
- 1 tbsp Olive oil
- 1 tbsp Butter
Steps to make to make Greek-Style Mussel Pilaf Cooked in a Rice Cooker
- I bought pre-boiled frozen mussels this time. When you are using fresh ones, soak in salted water to remove sand. Steam-fry with a small amount of white wine.
- Defrost them, and separate the broth and mussels. Set aside a few in the shells for decoration. Remove the shells from the remaining mussels.
- Wash the rice and transfer into a sieve.
- Mince the onion and garlic, and cut the tomatoes into small cubes.
- Heat 1 tablespoon of each butter and olive oil in a frying pan, and add the onion and garlic. Sauté until they become translucent. Add the rice and fry for 2-3 minutes.
- Add the tomatoes, and briefly stir-fry.
- Transfer the rice into a rice cooker. Add the broth, white wine, and place the mussels on top. Sprinkle with Italian parsley, and cook as usual.
- When cooked, mix without the mussels, and serve on a plate. Place the mussels on top, and sprinkle with parsley. Drizzle with lemon juice if you like.
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