Carrots braised with rice and prunes
1 serving
Cut the peeled carrots and parsley roots into small cubes and fry lightly. Rinse prunes, pour water, add sugar and cook until tender. Put the fried vegetables, rice groats, salt in the prunes decoction and let them in until tender. On vacation, the dish is decorated with boiled rice and prunes
Cut the peeled carrots and parsley roots into small cubes and fry lightly. Rinse prunes, pour water, add sugar and cook until tender. Put the fried vegetables, rice groats, salt in the prunes decoction and let them in until tender. On vacation, the dish is decorated with boiled rice and prunes
margarine - 15 g, carrots - 60 g, parsley roots - 10 g, rice - 25 g, sugar - 5 g, prunes - 40 g