{"id":2418,"date":"2011-08-02T07:20:17","date_gmt":"2011-08-02T07:20:17","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2418"},"modified":"2011-08-02T07:20:17","modified_gmt":"2011-08-02T07:20:17","slug":"arroz-con-granadas-granatapfelreis","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/arroz-con-granadas-granatapfelreis\/","title":{"rendered":"Arroz con granadas (Granatapfelreis)"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Fleischtomaten
\n1\/2 l H\u00fchnerbr\u00fche
\n1 Zwiebel
\n3 EL \u00d6l
\n2 Knoblauchzehen
\n150 g Langkornreis
\nSalz
\nschwarzer Pfeffer aus der M\u00fchle
\n1 Granatapfel
\n1 Banane
\nZitronensaft
\n1 Korianderzweig<\/p>\n

Zubereitung<\/strong>
\nDie Tomaten mit kochendem Wasser \u00fcberbr\u00fchen, h\u00e4uten, entkernen, dabei die Stilans\u00e4tze entfernen. Das Fruchtfleisch fein hacken. Die H\u00fchnerbr\u00fche aufkochen lassen und die Tomatenst\u00fcckchen einlegen.
\nDie Zwiebel sch\u00e4len und fein hacken. In einem Topf das \u00d6l erhitzen, die Zwiebel darin glasig d\u00fcnsten. Den Knoblauch sch\u00e4len und dazudr\u00fccken. Den Reis hineinstreuen und umr\u00fchren, bis alle K\u00f6rnchen von einem \u00d6lfilm umgeben sind.
\nMit der H\u00fchnerbr\u00fche aufgiessen, salzen, pfeffern und zugedeckt bei schwach Hitze in 20 bis 25 Minuten ausquellen lassen.
\nInzwischen den Granatapfel quer halbieren und die Kerne herausl\u00f6sen. Die Banane sch\u00e4len, in Scheiben schneiden und sofort mit etwas Zitronensaft betr\u00e4ufeln.
\nDie Granatapfelkerne und 2\/3 der Bananenscheiben unter den Reis heben. Mit dem Korianderzweig und den restlichen Bananenscheiben garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Fleischtomaten 1\/2 l H\u00fchnerbr\u00fche 1 Zwiebel 3 EL \u00d6l 2 Knoblauchzehen 150 g Langkornreis Salz schwarzer Pfeffer aus der M\u00fchle 1 Granatapfel 1 Banane Zitronensaft 1 Korianderzweig Zubereitung Die Tomaten mit kochendem Wasser \u00fcberbr\u00fchen, h\u00e4uten, entkernen, dabei die Stilans\u00e4tze entfernen. Das Fruchtfleisch fein hacken. Die H\u00fchnerbr\u00fche aufkochen lassen und die Tomatenst\u00fcckchen einlegen. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,6],"tags":[401,69],"class_list":["post-2418","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-hauptgerichte","tag-granatapfel","tag-reis","item-wrap"],"yoast_head":"\nArroz 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Mai 2019","format":false,"excerpt":"khoreshte fesendjoon 1 gro\u00dfes H\u00e4hnchenPfeffer & Salz\u00d6l1 Zwiebel300 Gramm Walnusskerne125 ml Granatapfelsirup mit 375 ml Wasser verd\u00fcnnt450 ml frischerGranatapfelsaft (alternativ)1 EL Tomatenmark2 EL Zitronensaft2 EL Zucker1 Zimtstange1\/4 TL Safranf\u00e4den H\u00e4hnchen in St\u00fccke zerteilen, salzen, pfeffern und mit etwas \u00d6l von\u00a0allen Seiten goldbraun braten. Anschlie\u00dfend beiseite stellen.Walnusskerne fein mahlen.Zwiebel fein w\u00fcrfeln\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/19\/blutorangen-chutney\/","url_meta":{"origin":2418,"position":2},"title":"Blutorangen-Chutney","author":"Steffen","date":"19. 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In der warmen Butter (1) hellgelb\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2418"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2418\/revisions"}],"predecessor-version":[{"id":2419,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2418\/revisions\/2419"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}