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Before you jump to Slow Cooker Seafood and Rice Soup recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Checking Out The A Large Amount Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to slow cooker seafood and rice soup recipe. To cook slow cooker seafood and rice soup you only need 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Slow Cooker Seafood and Rice Soup:
- Get 1 onion, chopped
- You need 2 cloves garlic, crushed
- Provide 1 dash olive oil
- Prepare 1/2 tsp paprika
- Provide 1 bay leaf
- Prepare 1 can chopped tomatoes 400ml
- Prepare 700 ml fish stock (I used stock cube
- You need 50 ml white wine
- Prepare 75 grams short grain rice
- Prepare 250 grams fresh or frozen and thawed seafood mix
- Prepare Extra water to thin soup
Instructions to make Slow Cooker Seafood and Rice Soup:
- I sautee onion and garlic in a pan. Add paprika and cook out for a minute to release flavour.
- Add chopped tomatoes and simmer for 10 minutes
- Add the wine and simmer for a minute
- Blend everything so that is smooth and transfer to slow cooker - crockpot.
- Add stock and bay leaf and leave for 4-5 hours on low.
- Add the rice and let it simmer for half hour
- Turn up to high and add the seafood simmer extra 15 minutes and thin with water as required.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Buy raw fish or meat and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you’re likely to use has been saved properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that state just how long you can keep the food and whether it needs to go in the fridge.
This kind of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells nice, because it may contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, colour or texture might begin to deteriorate.
After this date, the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If your plan is to use an egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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