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- Ingredients
- Recipe
- Rice cooked with oil, salt and onion5 cup
- Margarine1 tablespoon
- Prunes, pitted and chopped200 g
- Chopped carrots2 unit(s)
- Seedless raisins200 g
- Chopped Apricots50 g
- Chopped Green Apple2 unit(s)
- Oil2 tablespoon
- Grated Onion1 unit(s)
- Peeled and pitted tomatoes1.5 kg
- Heart of palm400 g
- Pea1 can(s)
- Chopped green olives100 g
- Ham slices200 g
- Green smell1 to taste
- Salt1 to taste
- Mozzarella or Provolone200 g
- Cook the rice in a conventional way with only onion, salt and oil (without using garlic), set aside. Sauté the prunes, carrots, raisins, apricots and apples in margarine, all properly chopped (do not use salt) and set aside.
- In another pan, sauté the onion, tomatoes, hearts of palm, peas, olives (those first chopped) and ham cut into thin strips in oil, turn off the heat and add the green smell.
- In a refractory, make layers starting with the rice, then the fruit filling, the savory filling, the rice, the fruit filling and continue until you finish the layers.
- Place the cheese (mozzarella or provolone, or even both mixed) thickly grated over the rice, take it to the oven to melt the cheese.
- Serve next.
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