Indian rice porridge with vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories513.1kcal
Proteins13.9grams
Fats22grams
Carbohydrates63grams
Long-grain rice
250
g
Roasted peanuts
100
g
Onion
1
head
Spinach
150
g
Garlic
2
clove
Tomatoes
3
pc
Carrot
2
pc
Butter
2
tbsp
Ground black pepper
to taste
Sea salt
0.5
tsp
1
Wash the tomatoes, pour boiling water over them, cool with cold water, peel the skin off and cut into cubes.
- Tomatoes: 3 pieces
2
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 2 pieces
3
Wash the spinach and chop it coarsely.
- Spinach: 150 g
4
Peel, wash, chop onion and garlic coarsely, and fry in heated butter until golden.
- Onion: 1 head
- Garlic: 2 cloves
- Butter: 2 tablespoons
5
Add pepper, tomatoes, rinsed rice, and carrots to the pan with vegetables.
- Ground black pepper: to taste
- Tomatoes: 3 pieces
- Long-grain rice: 250 g
- Carrot: 2 pieces
6
Pour 1 liter of hot water, add salt, and bring to a boil.
- Sea salt: 0.5 teaspoon
7
Then reduce the heat, cover the pan with a lid, and cook the vegetables with rice for 20 minutes.
8
After that, add spinach and cook covered for another 3 minutes.
- Spinach: 150 g
9
Crush the peanuts in a mortar and mix with the cooked porridge.
- Roasted peanuts: 100 g
