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Grenouilles au Riz HT MC French 35mins Serves 4 Hot Rice Alcohol Main course Wheat Gluten free France Europe Ingredients:
Instructions 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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