Mussels cooked in a tomato and rice pilaf with dill from Australian Gourmet Traveller Magazine, October 2011: Big Fat Greek Issue (page 48)

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Notes about this recipe

  • hewlettn on February 07, 2024

    Delicious! Substituted three sliced zucchinis for okra (pan fried and browned before adding to dish in the oven). NOTE: the rice to liquid ratio is incorrect in the recipe online. I reduced stock to 1 litre, cooked all for 10 in a shallow le creuset and rice was perfect, slightly al dente. Served with extra dill and EVOO. Next time I would add extra tomatoes.

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