Rice, Surimi And Apples

Preparation:

Preparation: For the rice: clean and finely chop the onion and pour it into a saucepan with the oil. Put the saucepan on the fire and brown the onion. In the meantime, peel the apple and cut it into cubes, then pour it into the pan. Add the rice and saffron, mix well and pour over the wine. When the wine has evaporated, pour the crabmeat surimi cut into sticks. Wet with the broth, pouring it all at once: mix and adjust the taste with salt and pepper. To serve: Cook over low heat for 12 minutes without stirring. Remove the saucepan from the heat and, keeping it covered, leave the contents to rest for 3-6 minutes. Chop the parsley. Uncover the saucepan, add the parsley, stir and serve.