Baked Anchovy Rice – Practical Recipes
Baked Anchovy Rice Recipe and Preparation
For the pilaf:
- 2 cups of rice
- 1 medium onion
- 4-5 sprigs of parsley
- 1.5 teaspoons of currants
- 1 teaspoon of tomato paste
- salt, pepper, oil
For outside:
- 1 kg anchovies, deboned and deboned
- cornflour
Put margarine or butter in the pan.
Fry the onions until they turn pink.
Add salt. Then add the rice and fry it.
Salt, pepper, pour currants and 3 cups boiling water.
Lower the rice and let it cook.
When it is cooked, add the parsley and let it brew.
While the rice is brewing, grease the small pyrex tray with margarine. Dip the backs of the anchovies in cornmeal and arrange them on the tray at frequent intervals.
When anchovies are cooked, they shrink and come out of the rice. That’s why we line up frequently.
Then pour the brewed rice over the anchovies and cover it with anchovies in the same way.
Drizzle oil on it.
Bake in a preheated 200 degree oven for 30 minutes. Enjoy your meal.
Note: This measurement of mine exactly corresponds to my small round debit.
