Rabbit meat is replete with various minerals and vitamins, so necessary for the human body. It is a successful competitor to poultry and cattle meat. Rabbit meat is less oily than pork or beef, but fat occupies a higher place in nutritional value. Rice is used in diet food. It, in turn, is rich in various amino acids. The combination of rice and rabbit in pilaf gives a unique delicate taste, it is a healthy and wholesome food.
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You will need
-
- For 2 servings:
- Rabbit meat - 250 g
- Rice - 1 tbsp
- Onions - 1 pc.
- Celery root - 1 pc.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Garlic - 2-3 cloves
- Vegetable oil - 3 tbsp. L
- Butter 30 g
- Water - 0.5 L
- Vinegar - ½ tsp
- Salt to taste
Instruction manual
1
Cut the rabbit fillet into arbitrary small pieces, fill with water and vinegar and let it marinate for 2-3 hours. Then fry in a mixture of butter and vegetable oil until a golden crust appears. Add a little water and simmer until cooked.
2
Chop the onion finely, rub the carrots on a coarse grater or cut into strips, finely chop the celery root. Pass the vegetables in a frying pan in vegetable oil.
3
Tomato pour over boiling water, remove the skin and finely chop. Add to the steamed vegetables and simmer for several minutes under the lid.
4
Wash rice, add to meat. Spreading rice, put the garlic, add prepared vegetables on top. Simmer under the lid over low heat until cooked. Loosen the prepared pilaf.
note
Add water to the stew before adding rice if too little is left. The meat should be completely covered with broth.
Useful advice
Celery root can be replaced with parsnip or carrots.