3.5
Rice pilaf with crab, parsley and onion
A healthy, simple crab dish for a weeknight.
Easy
30 min
Healthy
Ingredients
servings
Rice pilaf with crab, parsley and crispy onions
- g Basmati rice
- g Stock (shellfish or chicken)
- Shallot, finely chopped
- Fennel, finely chopped
- Tomato
- tbsp Parsley, chopped
- g Picked crabmeat
Instructions
1
Sweat the shallot and fennel in oil in a pan until glossy.
2
Cut the tomato into small dice and add it to the pan. Add the stock and bring to the boil.
3
Put the rice in an ovenproof dish and pour over the hot stock with the vegetables. Put a lid on the dish, or cover it with foil. Then bake at 160°C/140°C fan/gas 3 for about 20 minutes.
4
Warm the crabmeat in a pan with 2 tbsp of the stock. Spoon the crab over the rice pilaf.
5
Garnish it all with the parsley and crispy onions.
Ingredients
servings
Rice pilaf with crab, parsley and crispy onions
g
Basmati rice
g
Stock (shellfish or chicken)
Shallot, finely chopped
Fennel, finely chopped
Tomato
tbsp
Parsley, chopped
g
Picked crabmeat
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