Rice porridge casserole with meat

Rinse the rice, pour in 400 ml of boiling water, add salt, and cook on low heat until thickened.

Peel, wash, and cut the carrot and parsnip root into thin strips.

Wash the meat, cut it into small pieces, and lightly fry in a deep pan with heated vegetable oil.

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.

Wash and chop the celery leaves.

Grate the cheese on a coarse grater.

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.

Serve the finished casserole on portion plates and sprinkle with celery greens.