Rice porridge, monastery style
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories424.6kcal
Proteins7.5grams
Fats9.8grams
Carbohydrates78.6grams
Rice
2
glass
Onion
1
head
Vegetable oil
2
tbsp
Carrot
2
pc
Tomato paste
1
tbsp
Dried celery leaves
to taste
Dill
to taste
Ground black pepper
to taste
Salt
to taste
1
Rinse the rice, pour in 4 cups of boiling water, cook for 10 minutes until the rice is fluffy, and drain in a colander.
- Rice: 2 glasss
2
Peel, wash, boil the carrot and grate it on a coarse grater.
- Carrot: 2 pieces
3
In a deep pan, fry the prepared and finely chopped onion in heated vegetable oil until golden brown, add carrot and tomato paste, and mix.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Carrot: 2 pieces
- Tomato paste: 1 tablespoon
4
Mix the vegetable mixture with rice, season with crushed celery and dill, add salt and pepper.
- Rice: 2 glasss
- Dried celery leaves: to taste
- Dill: to taste
- Ground black pepper: to taste
- Salt: to taste
