Rice porridge with rabbit meat and prunes
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories647.6kcal
Proteins33.7grams
Fats17.5grams
Carbohydrates91.6grams
Rice
2
glass
Rabbit
500
g
Onion
2
head
Pitted prunes
100
g
Vegetable oil
1.5
tbsp
Ground black pepper
to taste
Salt
to taste
1
Rinse the rice and drain it in a colander.
- Rice: 2 glasss
2
Peel, wash, and slice the onion into thin half-rings.
- Onion: 2 heads
3
In a thick-bottomed pot, heat vegetable oil, add onion and fry until golden.
- Vegetable oil: 1.5 tablespoon
- Onion: 2 heads
4
Pour rice into the pot, mix it, add salt, and pour water so that it covers the grains by 1.5–2 cm.
- Rice: 2 glasss
- Salt: to taste
- Rice: 2 glasss
5
Cover the pot with a lid and place it on high heat.
6
When the water boils, reduce the heat, add rabbit meat, pepper, and prunes, and cook the porridge for another 15 minutes.
- Rabbit: 500 g
- Ground black pepper: to taste
- Pitted prunes: 100 g
