Pilaf with wild rice and seafood

For lovers of sauces, note: ketchup - no, light sour cream - yes! In the finished dish, I got 187 Kcal / 100 grams. For calorie counting adepts, I recommend rounding up to 200.

Ingredients

• Parboiled and wild rice mix 125 g
• Dried rosemary
• Soy sauce 15 ml
• Dijon mustard 1 teaspoon
• Salt to taste
• Ground red pepper to taste
• Butter 10 g
• Garlic 1 clove
• Dried barberry according to taste
• Seafood 250 g
• Dried Vegetable Blend 2 teaspoons

Directions

1. Pour rice into boiling salted water, stirring occasionally, cook for 20 minutes over medium heat.
2. Put a sea cocktail in a hot frying pan, add soy sauce, mustard, dried vegetables, barberry, rosemary, chopped garlic, pepper and salt. Stirring with a wooden spatula, simmer for 7-10 minutes over maximum heat (to evaporate the liquid). Meanwhile, the rice should be boiling.
3. Turn off the rice, drain the water, add it to the pan with a seafood cocktail. Fry everything over medium heat for 10 minutes (when the liquid evaporates, add butter).