Crumbly porridge mix
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories573.2kcal
Proteins8.7grams
Fats28.8grams
Carbohydrates73.3grams
Rice
1
glass
Wild rice
0.5
glass
Pearl barley
0.5
glass
Carrot
2
pc
Onion
2
head
Vegetable oil
50
ml
Butter
75
g
Parsley
1
bunch
Ground black pepper
to taste
Salt
to taste
1
Rinse the wild rice, fill it with hot water, bring to a boil, then drain the water and rinse the grains again.
- Wild rice: 0.5 glass
2
Rinse pearl barley and rice, mix with wild rice, place in a deep heat-resistant pot, add butter and salt, pour in 450 ml of water, stir and bring to a boil over high heat.
- Pearl barley: 0.5 glass
- Rice: 1 glass
- Butter: 75 g
- Salt: to taste
- Rice: 1 glass
3
Place the pot with porridge in the preheated oven for 40 minutes.
4
Peel, wash, chop the carrot and onion, and sauté in heated vegetable oil.
- Carrot: 2 pieces
- Onion: 2 heads
- Vegetable oil: 50 ml
5
Wash and chop the parsley leaves.
- Parsley: 1 bunch
6
Mix the cooked porridge with sautéed vegetables, season with pepper, and sprinkle with parsley.
- Ground black pepper: to taste
- Parsley: 1 bunch
