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