Lenten crumbly rice porridge with vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice thoroughly in cold running water, then drain in a colander and dry.
- Medium grain rice: 200 g
2
Add the prepared rice to boiling salted water and cook until done, ensuring the grains do not overcook.
- Medium grain rice: 200 g
- Salt: to taste
3
Drain the cooked rice in a colander and cool it.
- Medium grain rice: 200 g
4
Peel, wash, and chop the onion and garlic.
- Onion: 2 heads
- Garlic: 2 cloves
5
Wash the leek and cut it into thin rings.
- Leek: 1 stem
6
Wash the tomatoes, cut them in half, remove the seeds.
- Tomatoes: 4 pieces
7
Heat oil in a deep pan, sauté onion and garlic in it, add leek and tomato paste, pour in vegetable broth, then add tomatoes and rice, season with salt and sprinkle with ground paprika.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 2 cloves
- Leek: 1 stem
- Tomato paste: 1 teaspoon
- Vegetable broth: 1 l
- Tomatoes: 4 pieces
- Medium grain rice: 200 g
- Salt: to taste
- Ground paprika: to taste
8
Cook the porridge on low heat with a lid.
9
Place the cooked porridge in a deep dish and sprinkle with chopped parsley.
- Parsley: 50 g