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Stock with rice and tomatoes
1 serving
peel the tomatoes, cut the pa wedges, peel the seeds and cut into pieces. then let in with a little broth. separately boil rice in salted water and scald parsley greens. Put tomatoes, rice, parsley in a plate and pour with broth when serving on a table.
peel the tomatoes, cut the pa wedges, peel the seeds and cut into pieces. then let in with a little broth. separately boil rice in salted water and scald parsley greens. Put tomatoes, rice, parsley in a plate and pour with broth when serving on a table.
poultry bones - 150 g, any meat - 60 g, rice - 25 g, tomatoes - 30 g, parsley greens - 4 g, salt - 3 g
