Pilaf with rose hips

1 serving


Peel the dried rose hips from the seeds, rinse in warm water and grind, then roll back in a colander and let the water drain. Chop walnut kernels and mix with rose hips. Fill the scrambled and washed rice in boiling salted water and cook at low boiling until the liquid is almost completely absorbed by the rice. After that, add rosehips with nuts, butter to the porridge, gently mix, close the dishes with a lid, cook the pilaf until tender on a low heat or in the oven. Serve pilaf in deep dishes. Separately serve rustic milk and sugar.