Rice codfish
Instructions
Wash the salt cod, dry and cut into small pieces.
Peel the onion, the celery and clean remove any filaments; check the carrot and pelatela.
wash the onion, celery, carrot and mince.
You soften the mushrooms in a bowl with warm water.
Do scald the tomatoes in a pot with boiling water, drain them, take away the skin, seeds, vegetation water and chop coarsely.
In a saucepan with 2 tablespoons oil and saute the chopped onion, celery and carrot; Add the mushrooms and fry them briefly by mixing with a wooden spoon.
Add the tomatoes, stir again and join the pieces of cod and pine nuts.
Add salt and pepper and continue cooking for 20 minutes preparation at moderate fire and stirring occasionally.
Meanwhile, bring to the boil in a large pot of boiling salted water and cook the rice for 10 minutes.
Drain and season with the salt cod and mushroom mixture; mixed by mix well all the ingredients.
Brush with a little oil a baking dish, put the mixture prepared in a uniform manner; Sprinkle with the breadcrumbs and sprinkling with remaining oil.
Place the baking dish in a preheated oven at 180 degrees and cook for 15 minutes.
Served piping hot.
Ingredients and dosing for 4 persons
- 300 g of rice
- 200 g of cod already softened
- 1 onion
- 1/2 stalk of celery
- 1 carrot
- 15 g of dried mushrooms
- 250 g of ripe tomatoes (or 200 g of peeled tomatoes)
- 30 g of pine nuts
- 5 tablespoons of olive oil extra virgin
- 1/2 tablespoon of breadcrumbs
- Salt
- Pepper