Mussel Greek Pilaf (Inner rice) Recipe

Ingredients:

For: 6 People

Prep: 15 Min

Cook: 30 Min

Steps:

1. Pir the rice and leave in warm salt water for 10 minutes. Take the meat mussels into salty lemon water and remove black tail, etc.
2. Peel dry onions and garlic and chop finely. Heat 1 tea glass of olive oil in a spreading saucepan. First throw the garlic in oil and turn 1-2 rounds. Add the onions, soaked currencies and peanuts and fry until pink.
3. Pass the mussels through the water. In a separate saucepan, 1/2 lemon juice added 1.5 cups (with the cup you measure rice) with water until lightly soften with water. It should not be boiled because it will be cooked with rice.
4. Pass the rice through the water and drain thoroughly and add to the roasted onions. Roast upside down until the rice becomes transparent. Add the boiled water and mussels and mix 1 round. If the water is reduced, you can add enough hot water to pass.
5. Finter leaves (or parsley) and the green handle of the fresh onions finely chop and set aside.
6. Add the salt and spices, 1/2 lemon juice and 1 teaspoon of sugar. Cook the rice on the lowest fire and cook until the juice is drained. Take it from the fire and blend finely chopped fresh onion stems, coriander and grated tomatoes.
7. Close it with a paper towel and leave your rice to the serving plate that you left to brew for 15 minutes and cool it in the refrigerator. If you wish, you can visit 2-3 tablespoons extra virgin olive oil and freshly squeezed lemon juice. Serve your rice with fresh lemon slices, chopped coriander, chopped fresh onions and serve with the fresh greens you want in cold. Enjoy your meal!
8. Note: After brewing this rice, you can also serve as a hot or warm main course.
9. Menu suggestion: Salmon fillet grilled, Mussel Greek Pilaf, Olive Mediterranean Greens Salad, Lemon Parfe

Pilaf Appetizer