奶油蛤蜊粟米饭Creamy Clam and Corn Rice

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    57

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    这是一道参考自传统意大利米饭的料理,它浓郁的香气来自于鸡汤、洋葱和奶油,前提说是参考,这次的做法比较贴近自家习惯,那么米饭方面就不使用Risotto了,改由颗粒分明的糙米上阵,再加入钙质含量高的蛤蜊,也算是不错的钙质源,撒上适量的莳萝和香芹提味,那么一道简单的焖饭就升值了。

    Step 1

    干蛤蜊浸泡隔夜至软,洗净,备用。Soak the clam overnight, wash and set aside.

    Step 2

    牛油下锅,下洋葱丁和蒜茸炒香后,加入蛤蜊和粟米粒翻炒均匀。Heat some butter in wok, saute chopped onion and garlic till fragrant, add in clam and corn kernel mix well.

    Step 3

    倒入鸡汤、糙米和调味料与所有材料拌匀,盖上盖子(或倒入电饭锅内),焖煮至饭熟,熄火。Pour in chicken stock, brown rice and seasoning, mix well, cover the lid (or transfer to rice cooker), cook until rice cooked, off heat.

    Step 4

    打开盖子,打入2颗鸡蛋,使用焖饭的余温,将鸡蛋和焖饭拌匀,即可享用。Open the lid, beat in 2 eggs, mix well, done.

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