Rice porridge, monastery style

4 servings

45 minutes

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

Energy value per serving

• Calories: 424.6
• Proteins: 7.5g
• Fats: 9.8g
• Carbohydrates: 78.6g

Ingredients

• Rice: 2 glass
• Onion: 1 head
• Vegetable oil: 2 tbsp
• Carrot: 2 pc
• Tomato paste: 1 tbsp
• Dried celery leaves: to taste
• Dill: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Rinse the rice, pour in 4 cups of boiling water, cook for 10 minutes until the rice is fluffy, and drain in a colander.

   Required ingredients:

   • Rice: 2 glasss

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

   Required ingredients:

   • Carrot: 2 pieces

3. In a deep pan, fry the prepared and finely chopped onion in heated vegetable oil until golden brown, add carrot and tomato paste, and mix.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 2 tablespoons
   • Carrot: 2 pieces
   • Tomato paste: 1 tablespoon

4. Mix the vegetable mixture with rice, season with crushed celery and dill, add salt and pepper.

   Required ingredients:

   • Rice: 2 glasss
   • Dried celery leaves:  to taste
   • Dill:  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste