Grenouilles au Riz
HT MC French 35mins
4 Hot Rice Alcohol Main course Wheat Gluten free France Europe
Spinach, finely chopped
Stick of Celery, finely chopped
Garlic Clove, crushed
tbsp Olive Oil
Prepared Frogs Legs
Long Grain Rice
tbsp Dry White Wine
Fresh Hot chicken Stock
tbsp Fresh Parsley, chopped
tbsp Grated Parmesan
Chop one of the onions. Heat 3 tbsp of the oil in a frying pan, add spinach, celery, garlic, chopped onion and carrot and
fry gently for 5 minutes.
Add the prepared
frogs legs and a little salt and cook over a low heat for about 20 minutes, adding a little boiling water if
Meanwhile, thinly slice the remaining onion. Heat the remaining oil and half the butter in a flameproof
casserole then add the
sliced onion and cook gently until soft
Add the rice to the sliced onions and cook, stirring, for 2 minutes.
Raise the heat, then add the wine and boil rapidly until most of the wine has
Gradually add the stock and a little salt, stir well, cover
and simmer gently for about 15 minutes until the rice is tender and
has absorbed all the stock.
Add the pepper, parsley, remaining butter and Parmesan and mix well.
To serve - arrange the rice on a warmed serving platter. Make a well in the centre and pour in the frogs legs mixture.
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