Swr : What grandmother still knew: laurel .a meat, bay leaves and cloves pour the wine and stand a few hours.
Heat half of the butter and the oil. Steam the vegetables and herbs for 10 minutes.
Take the pieces of meat out of the marinade, add them to the vegetables and steam them for 45 minutes with the lid closed.
Heat the remaining butter, add the long grain rice and steam. Dilute the wine of the marinade with water to 900 ml. Extinguish the long-grain rice with the diluted wine and simmer on low heat for 18 min.
Arrange the finished long grain rice on a heated baking dish and place the meat on top.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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