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Grenouilles au Riz     HT   MC     French  35mins

Serves 4     Hot Rice  Alcohol  Main course  Wheat  Gluten free  France  Europe



225g/8oz Spinach, finely chopped

1 Stick of Celery, finely chopped

1 Garlic Clove, crushed

2 Onions

1 Carrot, chopped

7 tbsp Olive Oil

900g/2lb Prepared Frogs Legs

Salt and Pepper

50g/2oz Butter

300g/11oz Long Grain Rice

3 tbsp Dry White Wine

1L/2pts Fresh Hot chicken Stock

1 tbsp Fresh Parsley, chopped

3 tbsp Grated Parmesan




1. 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. 


2. 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 necessary.


3. 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 and transparent.


4. Add the rice to the sliced onions and cook, stirring, for 2 minutes.


5. Raise the heat, then add the wine and boil rapidly until most of the wine has evaporated. 


6. 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.


7. Add the pepper, parsley, remaining butter and Parmesan and mix well.


8. To serve - arrange the rice on a warmed serving platter. Make a well in the centre and pour in the frogs legs mixture. Serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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