An interesting addition to the traditional table will be dishes of national cuisines, for example, Serbian. Serbs love vegetables and meat, as well as all kinds of cereals. Try cooking meat and rice with a recipe reminiscent of Central Asian pilaf.
It is necessary
-
- 500 g pork with bone;
- 70 g lard;
- 200 g of rice;
- 2 onions;
- salt
- black pepper and paprika;
- Bay leaf;
- sprig of thyme.
Instructions
Step 1
Cook the broth, it is part of the dish. Best used as a base meat on the bone, such as pork. Put the washed bone, half a peeled onion, bay leaf, and a few black peppercorns in a saucepan. You can also add a sprig of thyme for flavor. Pour cold water into a saucepan. Boil the broth over medium heat for at least 2 hours, periodically removing the foam that appears. Salt it. If necessary, after cooking, the broth can be filtered - this will make it more transparent.
Step 2
Cut the bacon into small cubes, peel the onion and chop it as well. Fry both foods in one deep non-stick skillet for 5 minutes. Cut the meat removed from the bone into cubes with a side of no more than 1-2 cm. Put it in a pan with bacon and onions, cook for another 5 minutes, stirring constantly. Pour the paprika into the pan.
Step 3
Rinse the rice in running water at least three times. Long grain rice is the best choice. Then put it on top of the meat. Pour the broth over the mixture so that both the rice and meat are completely covered. Cover the skillet with a lid and simmer over medium heat for at least 20 minutes. Readiness can be determined by the softness of the rice. If necessary, add broth while cooking, and salt and pepper the dish if the salt in the broth is insufficient.
Step 4
If you like vegetables, add carrots and bell peppers to the main recipe. Cut these foods into strips and add to the skillet after frying the onions and before placing the meat pieces. You can also expand the composition of spices by adding, in addition to paprika, green and white peppers in ground form.
