Rice porridge with vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories332.2kcal
Proteins5.7grams
Fats13.3grams
Carbohydrates46grams
Long-grain rice
1
glass
Carrot
1
pc
Onion
1
head
Vegetable oil
50
ml
Green peas
100
g
Tomatoes
2
pc
Curry powder
2
tsp
Salt
to taste
1
Rinse the rice, add 1.5 cups of water, bring to a boil, salt it, and cook on medium heat for 5 minutes.
- Long-grain rice: 1 glass
- Salt: to taste
2
Then reduce the heat to minimum and cook the porridge covered until ready.
3
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
4
Peel, wash, and slice the onion into half-rings.
- Onion: 1 head
5
Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off and cut into small cubes.
- Tomatoes: 2 pieces
6
Sauté onion and carrot in vegetable oil, add green peas to the pan, cook over medium heat for 2 minutes, then add tomatoes, curry, and salt and cook for another 2 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Green peas: 100 g
- Tomatoes: 2 pieces
- Curry powder: 2 teaspoons
- Salt: to taste
7
Mix the porridge with vegetables, place it on serving plates, and serve at the table.
