Rice porridge casserole with meat
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice, pour in 400 ml of boiling water, add salt, and cook on low heat until thickened.
- Rice: 1 glass
- Salt: to taste
2
Peel, wash, and cut the carrot and parsnip root into thin strips.
3
Wash the meat, cut it into small pieces, and lightly fry in a deep pan with heated vegetable oil.
- Beef: 400 g
- Vegetable oil: 75 ml
4
Add carrot and parsnip to the pan, fry 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.
- Carrot: 1 piece
- Parsnip root: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Wash and chop the celery leaves.
- Celery greens: 50 g
6
Grate the cheese on a coarse grater.
- Hard cheese: 50 g
7
Mix the cooked porridge with vegetables, meat, and beaten eggs, transfer to a saucepan, sprinkle with grated cheese, and place in the oven for 20 minutes.
- Rice: 1 glass
- Carrot: 1 piece
- Parsnip root: 1 piece
- Beef: 400 g
- Chicken egg: 2 pieces
- Hard cheese: 50 g
8
Serve the finished casserole on portion plates and sprinkle with celery greens.
- Celery greens: 50 g