Rice with borage and clams Gastronomía Aragonesa
Pour a little oil in a pan and sauté a pinch of chopped garlic and parsley. Add a little flour and fish stock. Add the borage cut
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gastronomia-aragonesa.com.
Ingredients
- 160 gr. of rice
- 400 gr. of borage
- 16 clams
- 2 cloves of garlic
- 1 teaspoon chopped parsley
- 1 ml. of oil
- 2 ml. of fish stock
- 1 tablespoon flour
- Salt
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