Salmon bellies with rice
Composition / ingredients
6
servings:
Cooking method
1. Wash and slice the salmon bellies.
2. Peel the onion and cut it into cubes.
3. Fry the onion in oil until golden brown, add the prepared salmon bellies and fry. I do this in a slow cooker on the "BAKING" or "MEAT" mode, without closing the lid.
4. Wash the rice and put it to the fried bellies.
5. Fill the products with water, salt, add spices.
6. Cook on the "RICE" mode for 10 minutes, closing the lid.
7. Before serving, decorate the finished dish with herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Salmon bellies - 310 kcal/100g
