Rice porridge with meat

Wash 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 carrots and parsnips to the pan, sauté 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.

Place the cooked rice on plates, top with pieces of meat and vegetables, drizzle with the sauce from braising, and sprinkle with celery greens.