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Rice porridge porridge

Name: Rice porridge porridge
Total time: 45 min
Yield: 4
Ingredients: Rice 1 glass; Carrot 1 piece; Parsley root 1 piece; Celeriac 1 piece; Dried mushrooms 50 g; Butter 4 tablespoon; Fat 1 teaspoon; Parsley 50 g; Salt 0 to taste

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

Calories

436.5kcal

Proteins

8grams

Fats

23.8grams

Carbohydrates

48.4grams

Ingredients

4servings

Rice

1

glass

Carrot

1

pc

Parsley root

1

pc

Celeriac

1

pc

Dried mushrooms

50

g

Butter

4

tbsp

Fat

1

tsp

Parsley

50

g

Salt

to taste

Cooking steps

1
Wash the carrot, celery root, and parsley, boil them, cool down, peel, and chop finely.
Required ingredients:
1. Carrot: 1 piece
2. Parsley root: 1 piece
3. Celeriac: 1 piece

2
Wash, boil, and chop the mushrooms.
Required ingredients:
1. Dried mushrooms: 50 g

3
Wash and chop the parsley leaves.
Required ingredients:
1. Parsley: 50 g

4
Boil rice in salted water, mix with vegetables, mushrooms, and herbs.
Required ingredients:
1. Rice: 1 glass
2. Carrot: 1 piece
3. Parsley root: 1 piece
4. Celeriac: 1 piece
5. Dried mushrooms: 50 g
6. Parsley: 50 g
7. Salt: to taste

5
Place the mixture in a greased mold, pour melted butter over it, and bake in a preheated oven until golden brown.
Required ingredients:
1. Fat: 1 teaspoon
2. Butter: 4 tablespoons

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