Three-Color Pilaf

Ingredients

• •2 cups rice
• •3 cups chicken stock
• •3 tbsp butter
• •1/2 cup peas
• •1/2 cup corn
• •1 tomato

Preparation

1. 1

   Clean and wash the rice, then drain. Put it in a pot with 3 tbsp butter heated a little. Toast the rice ten minutes, stirring with a wooden spoon. Add 3 cups hot water. Sprinkle salt and cover the pot. Cook first over high heat. After fifteen minutes lower to medium.

2. 2

   Cook until the rice absorbs the liquid. Boil the peas. Cook the tomato with 1 tsp butter. Once the prepared pilaf has steeped, divide into three. Add the peas to the first part. Pack into a tube cake mold.

3. 3

   Mix the cooked tomato into the second part and canned corn into the third.

4. 4

   Pack all into the cake mold. Invert and serve.

5. 5

   If you like, garnish with chopped dill.