Sicilian rice recipe
- Wash eggplant and remove ends. Dice, place in a colander alternating with salt layers and leave them for approximately one hour to release liquid; after this, rinse and drain them.
- Boil broth in a saucepan.
- Heat oil in the pressure cooker, add minced garlic, eggplant and processed tomato. Stir and then add rice and fry for 2 minutes.
- Sprinkle everything with the hot broth. Close the pot and pressurize, as soon as the valve rings, reduce heat to the minimum and cook for 2 minutes. Turn heat off, allow steam to escape and open pot.
- Mix rice with sliced olives, cheese, pepper and oregano. Rectify salting and mix carefully.
- Place rice in a hot dish and serve.
- Option: fry rice in the oil and sprinkle with the broth. Pressure cook it while the eggplant fries in a pan with 4 tbsp of oil. Mix cooked rice with fried eggplants, cheese and spices.
- 300 g of rice
- 350 ml of beef or vegetable broth
- 1 eggplant (300 g)
- 100 ml of processed tomato
- 2 garlic cloves
- 50 g black olives
- Salt and pepper
- ¼ tbsp of pepper
- 1 tbsp or dry oregano
- 150 g of grated caciovallo o emmental cheese
- 3 tbsp of extra virgin olive oil
