Rice casserole, semolina, millet, wheat

1 serving


Eggs, sugar, raisins, fat are added to the cooled viscous porridge and mixed. Prepared mass is laid out on a tray, lubricated with oil, sprinkled with crumbs, lubricated with egg with sour cream and baked till golden crust is formed. The finished casserole is cut into portions and served with sour cream, or butter, or with a sweet fruit and berry sauce. Legume dishes. Legumes are sorted, washed and soaked (except for husked peas) in cold water for swelling for 5- 8 hours. In summer, it is better to cook legumes without soaking, in order to avoid soaking, which worsens the taste of the dish and slows down the cooking process. For cooking, the legumes are poured with fresh cold water (

2. 5 liters per 1 kg of legumes) and boiled at low boiling until cooked. Cooking legumes can be accelerated by pouring boiled water over them. To improve the taste when cooking, you can add carrots, parsley, celery and onions cut into small cubes. The finished beans are seasoned with salt, leaving them in the decoction for 15 - 20 minutes. Then they are reclined on a colander or a lattice. The yield is

2. 1 kg from 1 kg of dry legumes.