Stewed rabbit with "Rubin" rice garnish (Steba DD1 pressure cooker)

Stewed rabbit with "Rubin" rice garnish (Steba DD1 pressure cooker)

Category: Meat dishes

Ingredients
rabbit (back)	600g
flour	1 st. l. with a slide
Provencal herbs	taste
garlic	2 cloves
olive oil	for frying
cream 20%	150ml
cognac	50ml
rice \	1 multi-glass
water	1.5 multi-glasses
salt	taste
freshly ground pepper mixture

Cooking method

• Wash the rabbit, wipe it dry with a paper towel.
• Cut the back into portioned pieces (I got 6 pieces).
• We turn on the pressure cooker, "Fry" mode for 10 minutes.
• When the saucepan is hot, pour in the olive oil.
• Dip the rabbit in flour, fry on all sides until golden brown.
• Add finely chopped garlic and spices, pepper.
• After a couple of minutes, pour in the cognac. Let the alcohol evaporate. It's a couple of minutes.
• We turn on the "Meat" mode, pressure 0.7 for 18 minutes.
• Pour in cream, salt.
• Result:
• 
• The meat is fragrant and very tender.
• Now we are preparing the side dish.
• Rice \ "Ruby \" wash three times in cold water.
• We put it in a bowl.
• Fill with 1.5 glasses of water, salt.
• Mode \ "Porridge \" 14 minutes, pressure 0.7.
• 
• The rice is not boiled, the rice is dense, very tasty. By \ "hardness \" it is similar to brown rice, but the taste is much tastier.

The dish is designed for

3 servings

Time for preparing:

40 minutes

Cooking program:

meat, porridge

Note

Red rice is one of the healthiest types of rice.
In ancient China, Red Rice was legendary. It was called "Forbidden Rice" - it was available only to the emperor and his family. During the wars of China's unification, red rice received the best warriors from the elite units to become stronger and faster.
In Japan, Sekihan red rice is cultivated as a sign of special value in the sacred rice field of the Homan Temple on Tanegashima Island and other places of worship.
The soft shell allows only partial grinding of red rice, thus preserving vitamins and nutrients. On the other hand, such grinding makes it easier to digest than completely unpolished varieties (such as wild rice).
Red rice has a pleasant aroma of rye bread and goes well with mushrooms, vegetables and meat. It boils well, but it retains its shape.
Red rice takes a little longer to cook than white rice, the cooking time is 35-40 minutes.
It is used to prepare a variety of dishes: salads, side dishes, soups, pilaf.
Red rice is high in dietary fiber (fleece).
These fibers regulate intestinal function, improve the microflora of the colon, promote cholesterol elimination, weight loss, normalize blood sugar and detoxify the body as a whole.
Red rice contains antioxidants needed to protect our bodies from the harmful effects of free radicals.
Red rice is a good source of tamin (vitamin B1), riboflavin (vitamin B2), fiber, iron and calcium.

And it is possible for those who are from remote village in the tank - what kind of rice "Ruby" is. Looks very attractive. I only met a "devzira" for pilaf, but there the price - a kilo costs more than a kilo of meat

Yes, we ourselves are from a remote village. This rice is dark red in color and is similar in hardness to brown rice when cooked. I don’t know how to say it, it’s just delicious. Produces (packs up) "Agroalliance". For the price: for 800g 76 rubles, maybe even cheaper. I've only seen this.Brews for a long time: on the stove - 40 minutes.
From the network: "Ruby rice has a rich mineral and vitamin composition. In addition, it contains anthocyanins in the bran shell - powerful natural antioxidants, which give the grain its red color."

And pour the cream after the Meat regime or before?

Lisa, I was the one who burst. yes, first the cream, then close the lid, set the mode.
I just sometimes, in a hurry, first set the mode, and then I put everything in and press the start.

Girls, is this not a little 18 minutes for a rabbit? This is my first cooking. Answer. I put 45 minutes on meat mode.