Partridge with rice, mushrooms, almonds and white wine.
1 tablespoon(s) finely chopped dill
salt
250 g sliced mushrooms
1/2 cup(s) white wine
1 crushed tomato
4 tablespoon(s) olive oil
2 chopped onions
1 cup(s) flour
4 small partridges or 2 large ones
1 cup(s) pealed and roasted almond crumbs
1 1/2 cup(s) long grain rice
pepper
Pluck and singe the partridges with rubbing alcohol. Remove and discard the innards except from the liver. (If the partridges are frozen, defrost them). Wash them well (both inside and outside). Cut the partridges into portions and lightly flour them.
Saute them in a pot with olive oil, over a medium fire. Add the livers and the onions and saute. Add the tomato, salt and pepper. Douse with the wine.
Once the wine evaporates, pour in 2 cups of water and simmer for aproximately 1 1/2 hours.
Add the mushrooms, the almond crumbs, increase the heat and cook the food for five more minutes. Pour 3 1/2 cups of water into the pot and add the rice and the dill.
When the rice is boiled, serve immediately.
