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Paprikash rice

A hearty paprikash rice recipe. One to really roll your taste buds.
  • By Breville
  • 10035 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Paprikash-Rice_768x503.jpg
Ready Time
1 hrs 20 mins
Preparation
20 mins
Cooking
60 mins
Serves   6
ready_time
1 hrs 20 mins
Ready Time
20 mins
Preparation
60 mins
Cooking
  6
Serves
server

Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. Their directive was to put together a cookbook to raise money for charity. It was then their mission to take it one step further, and to actually try to find the best recipes from the best cooks in Sydney's Jewish Community.

"We wanted to share with the world our community's unusually strong, somewhat obsessive, connection with food".

 

Ingredients

  • 1/3 cup olive oil
  • 1 kg veal shin, cut into large cubes
  • 3 large onions, very finely chopped
  • ¼ cup white wine 2 cloves garlic, crushed
  • 1 red capsicum, seeded and sliced
  • 1 heaped tablespoon sweet Hungarian paprika
  • ¼ teaspoon cayenne pepper (or to taste)
  • 1 cup long grain rice
  • 2 carrots, peeled and cut into chunks
  • 1 small tomato, chopped

Method

  1. Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START.
  2. Add half the olive oil and brown the veal in batches. Set veal aside. Add the onion and remaining oil and cook for 10 minutes or until golden. Return the veal to the cooker with 2 cups of boiling water, wine, garlic, capsicum, paprika and cayenne pepper.
  3. Select PRESSURE COOK and High pressure. Set the timer for 20 minutes. Place lid on cooker and close the valve. Press START.
  4. Once cooking time is complete open the valve to release all the steam before opening the lid. Add the rice, carrots and tomato.
  5. Select PRESSURE COOK and High pressure. Set the timer for 15 minutes. Place lid on cooker and close the valve. Press START.
  6. Once cooking time is complete leave for 10 minutes before releasing the valve to release the remaining steam before opening the lid. Season to taste.

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Guest Thursday, 23 May 2019
 
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