Crumbly rice porridge with cabbage and mushrooms

Wash the rice.

In a deep pot, bring 2 liters of water to a boil, add salt, and pour in the rice.

Cook on low heat until partially cooked.

Drain the rice in a colander or sieve, rinse with boiled water, return to the pot, add half of the melted butter, and cook covered in a preheated oven until done.

Wash and chop the cabbage.

Chop the onion.

Sauté in the remaining butter until translucent, add mushrooms and fry for another 3 minutes.

Place the cabbage in a pan with onions and mushrooms, fry while stirring for 7-10 minutes, then add tomato paste, pepper, and salt, mix in 200 ml of water and simmer on low heat covered until cooked.

Mix the porridge with stewed cabbage and mushrooms, and sprinkle with finely chopped parsley.