Rice porridge with vegetables and prunes

1 serving


Take two pots. Boil the rice in a thick-walled saucepan. Take the water in a ratio of 1:

3. Pour no more than 3/4 cup of water into another pan (or better in cast iron) and when it boils, add the oil and put the previously shredded onions. Then grind the carrots, disassemble the broccoli or cauliflower flowers and put in a saucepan, followed by a crushed salted plum. Note the hostesses: salty prunes have a surprisingly pleasant smell and taste. In Japan, it is customary to consume it in the third year after salting. I salt prunes in a five-liter glass jar, sprinkling the plums laid in layers with finely ground sea salt and spices. Rice can be brought to readiness on fire or under felt "baba. " Mix the stewed vegetables with porridge and stir thoroughly. Put in a deep dish and sprinkle with finely shredded garden greens.