► 1 kg mieszanego mielonego mięsa,
► 50 dag długoziarnistego ryżu,
► 30 dag mrożonego zielonego groszku,
â–º 2 eggs, 2 onions, 2 stale rolls,
â–º 2 garlic cloves,
â–º 4 glasses of broth (instant),
â–º 4 tablespoons of oil, 2 spoons of butter or margarine,
► 3 łyżeczki łagodnej musztardy,
â–º 1 tin (850 ml) peeled tomatoes in pickle,
► 1 a bunch of parsley, ► sól, pepper, ► plasterki pomidora do dekoracji
Preparation method:
In a deep frying pan, melt the fat, add the rice, while stirring, brown it. Pour in the broth, boil, cover, to cook yet 25 minutes on low heat. Soak the roll in cold water. Peel the onion and garlic, chop finely. Knead the meat with the dry roll, bulb, garlic, eggs and mustard. Season with salt and pepper. Divide the meat mass into 4 equal parts.
Form a roll of length from each piece 20 cm. Everyone split on 6 equal pieces, flatten slightly. Put three pieces of meat on skewer pins. Heat the oil thoroughly in two large frying pans, Fry the kebabs well on all sides, reduce the fire, fry yet 10 minutes. Crush the tomatoes in the brine. Together with the marinade and peas, add to the rice 10 minutes before the end of cooking. Rinse the parsley, dry it, chop finely. Put the rice on plates, put the skewers in the center. Garnish the dish with tomato slices and chopped parsley.
Ingredients for 8 portions:
