Rice porridge porridge

4 servings

45 minutes

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

Energy value per serving

• Calories: 436.5
• Proteins: 8g
• Fats: 23.8g
• Carbohydrates: 48.4g

Ingredients

• Rice: 1 glass
• Carrot: 1 pc
• Parsley root: 1 pc
• Celery root: 1 pc
• Dried mushrooms: 50 g
• Butter: 4 tbsp
• Fat: 1 tsp
• Parsley: 50 g
• Salt: to taste

Cooking steps

1. Wash the carrot, celery root, and parsley, boil them, cool down, peel, and chop finely.

   Required ingredients:

   • Carrot: 1 piece
   • Parsley root: 1 piece
   • Celery root: 1 piece

2. Wash, boil, and chop the mushrooms.

   Required ingredients:

   • Dried mushrooms: 50 g

3. Wash and chop the parsley leaves.

   Required ingredients:

   • Parsley: 50 g

4. Boil rice in salted water, mix with vegetables, mushrooms, and herbs.

   Required ingredients:

   • Rice: 1 glass
   • Carrot: 1 piece
   • Parsley root: 1 piece
   • Celery root: 1 piece
   • Dried mushrooms: 50 g
   • Parsley: 50 g
   • Salt:  to taste

5. Place the mixture in a greased mold, pour melted butter over it, and bake in a preheated oven until golden brown.

   Required ingredients:

   • Fat: 1 teaspoon
   • Butter: 4 tablespoons