184. Greek-style rice

Ingredients::

Rice: 230g, Butter: 60g, Onion: 50g (gross 60g), Peppers (red Kapia): 58g (gross 70g), Canned peas: 56g (gross 85g), Green lettuce: 53g (gross 70g), Frankfurters/Sausages: 100g (gross 102g), Salt: 5g

Instructions:

The butter is heated until clarified and strained. The onion is finely chopped and sautéed in the clarified butter until translucent. The cleaned rice is washed and drained. It is added to the sautéed onion and lightly sautéed. Then boiling water is poured over (in a 1:2 ratio), salted, stirred, and brought to a boil. The pot is covered with a lid and cooked in the oven at moderate temperature for 15–20 minutes. The frankfurters are peeled and finely chopped or ground in a meat grinder with a coarse plate. The peppers are cleaned of stems and seeds, cut into thin short strips, and sautéed. The green lettuce is cut into thin short strips and also sautéed. The heated peas and the prepared ingredients are added to the hot rice and mixed. The finished garnish is stored in a bain-marie in a covered container. The garnish can also be served as a standalone dish.

Technical data and weights: