Stuffed squid with rice and vegetables

Stuffed squid with rice and vegetables

Ingredients

• Vegetable oil 5 tablespoons
• Squid 500 g
• Bay leaf 2 pieces
• Black peppercorns 10 pieces
• Salt 1 teaspoon
• Rice 50 g
• Carrot 150 g
• Onion 100 g
• Bell pepper 50 g
• Fresh champignons 200 g
• Rucola 3 stalks

Directions

1. Pour water into a bowl, add half a teaspoon of salt, peppercorns, bay leaves, squid carcasses and bring to a boil in a slow cooker in the "Spaghetti / Dumplings" mode.
2. Remove the squid carcasses, rinse with cold water and remove the foil. Transfer the carcasses to a deep bowl and cool.
3. Finely chop the onion, carrots and mushrooms and fry them in sunflower oil until tender. Use the "Fry" mode, time - 7 minutes.
4. Stir the fried rice and finely chopped bell peppers and season with salt. Stuff the squid carcasses with the minced meat.
5. Decorate a flat plate with rucola leaves and place the stuffed squid on top.
6. Serve as a cold snack.