L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

DymlyamaUzbek cuisine

Paella dish

Risotto alla MilaneseItalian cuisine

Paella dish

Banana breadAmerican cuisine

Paella dish

Angel sponge cakeAmerican cuisine

Paella dish

Thai massaman curryThai cuisine

Paella dish

SamsaUzbek cuisine

Paella dish

NuggetsAmerican cuisine

Paella dish

Rice porridgeRussian cuisine

Paella dish

Slavink cutletsDutch cuisine

Paella dish

Spring rollsPan-Asian cuisine

Rice porridge porridge

4 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

436.5

kcal

8g

grams

23.8g

grams

48.4g

grams

Ingredients

4servings

1

glass

1

pc

1

pc

1

pc

Dried mushrooms

50

g

4

tbsp

1

tsp

50

g

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

Similar recipes