Oriental Rabbit Pilaf


Rating: 3.00 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



















Instructions:

Soak the raisins covered with enough warm water for fifteen minutes. Then pour off and drain.

In the meantime, cook the long-grain rice in enough boiling hot salted water until just tender. Drain, briefly cool and drain well.

Cut the rabbit fillets into strips. Season with salt and pepper. Heat half of the olive oil in a frying pan with high sides. Meanwhile, fry the meat strips in 250g portions for two minutes each. Remove from the frying pan and keep warm with the lid closed.

Remove the skin from the onion and chop finely. Rinse the peppers, cut them in half, remove the seeds and cut into small cubes.

If necessary, add a little olive oil to the frying pan and sauté the pine nuts, onion and peppers for three minutes, turning. Add the spices. Add the soup and bring to a boil. Add the long-grain rice and the raisins and cook, turning, until very hot.

As a last step, add the rabbit strips, season the pilaf with salt and pepper and sprinkle with fresh finely chopped herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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