Rice porridge with meat

4 servings

45 minutes

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

Energy value per serving

• Calories: 473.1
• Proteins: 25g
• Fats: 21.9g
• Carbohydrates: 44.4g

Ingredients

• Rice: 1 glass
• Veal: 400 g
• Carrot: 1 pc
• Parsnip root: 1 pc
• Celery greens: 50 g
• Vegetable oil: 75 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the rice, pour in 400 ml of boiling water, add salt, and cook on low heat until thickened.

   Required ingredients:

   • Rice: 1 glass
   • Salt:  to taste

2. Peel, wash, and cut the carrot and parsnip root into thin strips.

   Required ingredients:

   • Carrot: 1 piece
   • Parsnip root: 1 piece

3. Wash the meat, cut it into small pieces, and lightly fry in a deep pan with heated vegetable oil.

   Required ingredients:

   • Veal: 400 g
   • Vegetable oil: 75 ml

4. Add carrots and parsnips to the pan, sauté while stirring for 2 minutes, then season with salt and pepper, pour in 500 ml of water, and simmer covered until the meat and vegetables are cooked.

   Required ingredients:

   • Carrot: 1 piece
   • Parsnip root: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Rice: 1 glass

5. Wash and chop the celery leaves.

   Required ingredients:

   • Celery greens: 50 g

6. Place the cooked rice on plates, top with pieces of meat and vegetables, drizzle with the sauce from braising, and sprinkle with celery greens.

   Required ingredients:

   • Celery greens: 50 g