Indian rice porridge with vegetables

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 513.1
• Proteins: 13.9g
• Fats: 22g
• Carbohydrates: 63g

Ingredients

• Long grain rice: 250 g
• Roasted peanuts: 100 g
• Onion: 1 head
• Spinach: 150 g
• Garlic: 2 clove
• Tomatoes: 3 pc
• Carrot: 2 pc
• Butter: 2 tbsp
• Ground black pepper: to taste
• Sea salt: 0.5 tsp

Cooking steps

1. Wash the tomatoes, pour boiling water over them, cool with cold water, peel the skin off and cut into cubes.

   Required ingredients:

   • Tomatoes: 3 pieces

2. Peel, wash, and grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 2 pieces

3. Wash the spinach and chop it coarsely.

   Required ingredients:

   • Spinach: 150 g

4. Peel, wash, chop onion and garlic coarsely, and fry in heated butter until golden.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Butter: 2 tablespoons

5. Add pepper, tomatoes, rinsed rice, and carrots to the pan with vegetables.

   Required ingredients:

   • Ground black pepper:  to taste
   • Tomatoes: 3 pieces
   • Long grain rice: 250 g
   • Carrot: 2 pieces

6. Pour 1 liter of hot water, add salt, and bring to a boil.

   Required ingredients:

   • Sea salt: 0.5 teaspoon

7. Then reduce the heat, cover the pan with a lid, and cook the vegetables with rice for 20 minutes.

8. After that, add spinach and cook covered for another 3 minutes.

   Required ingredients:

   • Spinach: 150 g

9. Crush the peanuts in a mortar and mix with the cooked porridge.

   Required ingredients:

   • Roasted peanuts: 100 g