Composition / ingredients
Step-by-step cooking
Step 1:
Squid carcasses are cleaned from the film and washed, put in boiling salted water for 2 minutes, then take out of the water and cool. Boil the rice until it is half cooked.
Step 2:
Cut the onion into a small cube and pass it until transparent. Finely chop the carrots or grate them on a coarse grater, add them to the onion and pass them for another 10 minutes. When the vegetables acquire a light orange hue, salt, add a little lemon juice, mix and cool.
Step 3:
Wash the champignons, peel and cut into plates or strips and fry in a frying pan until soft. After all the liquid has evaporated from the mushrooms, we salt them and give them a few more minutes to fry.
Step 4:
We shift the mushrooms to a mixture of rice and vegetables. At the last stage of cooking, three prepared cheese on a coarse grater and mix it with a mixture of other ingredients.
Step 5:
Cheese is a mandatory component of this dish, it can be replaced with melted. Cheese gives the filling a special taste and holds it together so that it does not crumble during the cutting of the finished dish.
Step 6:
Now mix the filling thoroughly again. Please note that all the ingredients of the filling must be ready, as the squid is cooked very quickly.
Step 7:
Squid carcasses must be filled with the resulting mixture, it is desirable that the filling completely occupies the squid cavity, but does not stretch the carcass, since when baking it will lose a little in size. After the squid carcass, we spread it on a baking dish pre-greased with oil and make a mayonnaise mesh on top. If necessary, the neck can be fastened with a wooden toothpick. In an oven heated to 150 degrees, bake the dish for 10 minutes.
Step 8:
After this time, shiny, browned squid will show off in front of you, now it remains to put them on a dish and cut into rings. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Squid carcass - 96 kcal/100g
