Vegetable Rice with Crab Meat
- 125 grams Long grain rice
- 200 grams triggered Crabmeat
- 200 grams Leeks
- 200 grams carrots
- 200 grams shallots
- 50 grams Shelled peanut
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 tablespoons Peanut butter
- 2 tablespoons Cognac
- freshly ground peppers
- 1 tablespoon freshly chopped cilantro
- 1 Portion form (for timbales)
Cook the rice in boiling water for about 15-20 minutes. Cut the crab meat into small pieces. Trim all the vegetables, rinse, peel if necessary, and finely dice. Chop the peanuts.
Drain the rice in a colander, rinse with cold water and drain.
Heat the olive oil and 1 tablespoon butter in a pan and saute the diced vegetables in it.
Add the peanuts to the vegetables and fry with stirring. Stir in the peanut butter.
Pour in the cognac. Add the cooked rice and crab meat, season with salt and pepper, and stir in the cilantro.
Grease the mold with some butter and fill the some rice mixture into it up to the edge. Firmly press the mixture into the mold and pounce on a warmed plate. Make 6 such servings from the rice mixture. Serve immediately garnished with cilantro.