Rice porridge with ham, shrimp and vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice, pour in 2 liters of boiling water, add salt, and cook over moderate heat for 7 minutes.
- Long-grain rice: 1 glass
- Salt: to taste
2
Drain the water, cover the pot with a lid, reduce the heat to minimum, and cook the porridge for another 5 minutes.
3
Then remove the pot from heat and let the rice steam under the lid for 5 minutes.
4
Clean and rinse the shrimp.
- Shrimp: 50 g
5
Slice the ham into thin pieces.
- Ham: 50 g
6
Clean, wash, and slice the mushrooms.
- Button mushrooms: 50 g
7
Peel, wash, and slice the carrot into thin rounds.
- Carrot: 1 piece
8
Wash, dry, and finely chop the wild garlic.
- Wild garlic (ramson): 20 g
9
Heat oil in a deep pan and fry ham, shrimp, mushrooms, carrots, and ramsons in it; add green peas and rice, season with salt, mix and fry for another 2-3 minutes.
- Ham: 50 g
- Shrimp: 50 g
- Button mushrooms: 50 g
- Carrot: 1 piece
- Wild garlic (ramson): 20 g
- Green peas: 25 g
- Long-grain rice: 1 glass
- Salt: to taste
10
Wash the cucumber and slice it into thin rounds.
- Cucumbers: 1 piece
11
Wash and dry the parsley leaves.
- Parsley: 50 g
12
Place the cooked porridge in a large dish and garnish with parsley sprigs and cucumber slices.
- Parsley: 50 g
- Cucumbers: 1 piece
