Crumbly rice porridge with cabbage and mushrooms
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the rice.
- Rice: 200 g
2
In a deep pot, bring 2 liters of water to a boil, add salt, and pour in the rice.
- Rice: 200 g
- Salt: to taste
3
Cook on low heat until partially cooked.
4
Drain the rice in a colander or sieve, rinse with boiled water, return to the pot, add half of the melted butter, and cook covered in a preheated oven until done.
- Rice: 200 g
- Butter: 4 tablespoons
5
Wash and chop the cabbage.
- Cabbage: 400 g
6
Chop the onion.
- Onion: 1 head
7
Sauté in the remaining butter until translucent, add mushrooms and fry for another 3 minutes.
- Butter: 4 tablespoons
- Champignons: 100 g
8
Place the cabbage in a pan with onions and mushrooms, fry while stirring for 7-10 minutes, then add tomato paste, pepper, and salt, mix in 200 ml of water and simmer on low heat covered until cooked.
- Cabbage: 400 g
- Onion: 1 head
- Champignons: 100 g
- Tomato paste: 50 g
- Ground black pepper: to taste
- Salt: to taste
9
Mix the porridge with stewed cabbage and mushrooms, and sprinkle with finely chopped parsley.
- Rice: 200 g
- Cabbage: 400 g
- Champignons: 100 g
- Parsley: 1 bunch