Composition / ingredients
Cooking method
1. Wash and dry the fish, rub the steaks with salt and pepper. Put the fish on a multi-cooker steamer net.
2. Rinse the rice and put it in the bowl of a slow cooker. Add water and 1-1.25 tsp salt (to taste).
3. Place the grid in the bowl. Turn on the slow cooker to the Grits mode and cook until the signal (40 minutes, but this time may be different in your slow cooker).
4. While the fish and rice are cooking, prepare the sauce for serving. To do this, wash and dry the greens and chop them together with sour cream using a blender. Add salt to taste and mix. You can also add 1 clove of garlic to this sauce.
5. To serve, put the rice and fish on a plate and pour over the sauce. You can sprinkle with herbs or decorate with a leaf of parsley.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
