Carrots braised with rice and prunes

1 serving


Cut carrots and parsley into straws, spit. Boil the prunes, put the browned vegetables and raw chopped and washed rice in the decoction and simmer until tender in a closed dish. Take water for cooking prunes twice as much as rice to make crumbly porridge. Season with sugar. Put vegetables seasoned with sugar in a frying pan, decorate with prunes. Parsley can not be introduced into the dish, increasing the amount of carrots. The dish can be poured with sour cream (20-30 g) during vacation. You can cook carrots and without prunes