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: 332.2
• Proteins: 5.7g
• Fats: 13.3g
• Carbohydrates: 46g

Ingredients

• Long grain rice: 1 glass
• Carrot: 1 pc
• Onion: 1 head
• Vegetable oil: 50 ml
• Green peas: 100 g
• Tomatoes: 2 pc
• Curry: 2 tsp
• Salt: to taste

Cooking steps

1. Rinse the rice, add 1.5 cups of water, bring to a boil, salt it, and cook on medium heat for 5 minutes.

   Required ingredients:

   • Long grain rice: 1 glass
   • Salt:  to taste

2. Then reduce the heat to minimum and cook the porridge covered until ready.

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

   Required ingredients:

   • Carrot: 1 piece

4. Peel, wash, and slice the onion into half-rings.

   Required ingredients:

   • Onion: 1 head

5. Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off and cut into small cubes.

   Required ingredients:

   • Tomatoes: 2 pieces

6. Sauté onion and carrot in vegetable oil, add green peas to the pan, cook over medium heat for 2 minutes, then add tomatoes, curry, and salt and cook for another 2 minutes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Vegetable oil: 50 ml
   • Green peas: 100 g
   • Tomatoes: 2 pieces
   • Curry: 2 teaspoons
   • Salt:  to taste

7. Mix the porridge with vegetables, place it on serving plates, and serve at the table.