Rice Field Porridge with Meat
by Editorial Staff
It would seem that such familiar ingredients are meat, rice, carrots, and onions. Do you think pilaf? Not guessing. This is Russian field porridge. They boiled it from millet, on a fire. And this recipe is like a variant of homemade field porridge.
Cook: 4 hours
Servings: 8
Ingredients
- Rice – 800 g
- Pork (beef) – 1 kg
- Carrots – 2-3 pcs.
- Bulb onions – 3 pcs.
- Pepper – 1 pinch
- Salt – 1 tbsp (to taste)
- Bay leaf – 2-3 pcs.
- Vegetable oil – 1 tbsp
- Water (boiling water) – about 4 liters
Directions
- Wash the meat and cut it into pieces.
- Peel and wash onions and carrots. Cut the onion into half rings, and the carrots into strips.
- Rinse the rice. Boil the kettle.
- Heat the cauldron, pour in vegetable oil. Put the onion, cook over medium heat for 1-2 minutes, stirring occasionally. Put the meat on the onion. Season with salt, pepper, pour boiling water (1.5 l). Boil. Cook on the smallest heat under the lid for 2 hours (if necessary, add 1 liter of water). Add bay leaves and carrots. Cook for another 1.5 hours. Add water as needed. You can also add salt and pepper to taste. Remove the bay leaf.
- Put the rice, stir. Add boiling water, water should be 7-8 cm above the food level. Cook on the lowest heat for 50 minutes, stirring occasionally. Remove from heat (sauce should remain 1 cm higher than rice). Wrap the cauldron carefully and leave for 2-3 hours.
- Field rice porridge with meat is ready. Of course, field porridge on fire with smoke will turn out to be tastier, but this one is good too.
Enjoy your meal!
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