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Recipes-novelties of season

Fruit pilaf
Fruit pilaf
  • parboiled rice - 400 g
  • butter - 100 g
  • salt (to taste) - 1 teaspoon.
  • water - 700 ml
  • carrot - 150 g
  • ground black pepper
  • (to taste) - 1 teaspoon.
  • sultana raisins - 100 g
  • sugar sand (to taste) - 1 tsp. l.
  • dried apricots - 200 g
  • pistachio, cashew nuts, figs, barberry
Heat up oil in a large saucepan or pot. Roast grated carrots for 4 minutes. Add sliced ​​strips of 100 g of dried apricots, raisins, sugar and barberry. Mix. Pour rice and mix gently until the rice grains are covered with oil. Pour water, bring to boil. Simmer on a small fire under the cover for 20-30 minutes. Remove pot from heat, put clean thin towel between cover and pilaf and leave for 15 minutes. Put the ready pilaf on a plate in the form of mountain; decorate with pistachios, cashew nuts, figs and remaining dried apricots.
Bon appetit!
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