Stewed carrots with rice and prunes
2 servings
Carrots and sugar parsley, cut into cubes, or straws, fry slightly, or dispense with kombizhir. Boil prunes, take as much water as necessary to obtain crumbly rice. Put the prepared vegetables, rice and simmer in the decoction. Garnish with prunes.
Carrots and sugar parsley, cut into cubes, or straws, fry slightly, or dispense with kombizhir. Boil prunes, take as much water as necessary to obtain crumbly rice. Put the prepared vegetables, rice and simmer in the decoction. Garnish with prunes.
carrots - 500g, prunes - 200g, rice - 150g, pork fat - 150g, parsley greens - 100g