Green rice pheasant breast pilaf

4 servings


The day before cooking pilaf, marinate two pheasant breasts. To do this, season finely shredded onions with zira, zira, black ground pepper and salt. Put the prepared mixture with the breast in a saucepan, pour grape vinegar over the top and let stand. This pilaf is prepared from green rice (rice of the new crop of special manual threshing). Rinse the rice and soak in warm water. Meanwhile, in a boiler, refill linseed or any other oil. First, cook the onions, then put the pheasant breasts and fry them with the carrots, stirring with a slotted spoon all the time. After that, fill the rice, top up the water and close the boiler tightly with a lid. Put the ready pilaf on a slide on a dish, sell it to the table. Serve lettuce separately to pilaf.