Meatballs with rice
Cook half a Cup of washed rice krugloozernoe, then begin to cook the minced meat. It is recommended to take 0.5 kg of pork and the same quantity of beef. Slice the meat and a little fat into small pieces, and then scroll through a meat grinder together with the chopped onions (1 large head).
Ready stuffing put the rice, salt and pepper to taste, then carefully stir – groats should be distributed evenly throughout the mass. Now you can form the meatballs and roll them in sifted wheat flour. In skillet good heat sunflower oil, make a small fire and fry the meat balls from both sides until light Golden brown.
Put the fried meatballs in a clean bowl or pan. In fat remaining after cooking 5-7 minutes fry the vegetables for the sauce: 1 large grated carrots and 2 finely chopped onions. Then mix them with a glass of boiled water and 1 tablespoon of tomato paste. Bring the sauce to a boil, stir and pour over the meatballs. The dish simmer under the lid for half an hour.
Vegetable gravy to the rice
Hot thick gravy will give the rice to the softness, juiciness and rich flavor. First prepare the garnish – boiled rice or steam (to be placed in a special bowl of a double boiler). While grits comes until fully cooked, take the ingredients for gravy. Cut into thin half-rings onions, and large peeled carrots, and 3 bell peppers of different colors will cut into strips.
Put the vegetables in a deep frying pan, add 2 tablespoons of tomato paste and a Cup of meat broth. Bring the gravy to a boil, then make a little fire and spice the dish to taste with salt, Bay leaves, dry grass, parsley, dill and Basil. When the vegetables are soft, dilute with cool boiled water 2 tablespoons of cornstarch or flour and thicken the resulting slurry the prepared sauce. Pour evenly over rice and serve with chopped fresh herbs.
Berry sauce for rice dessert
Berry sauce will go well with rice porridge, cooked in milk. Mix it with washed and otvarennym raisins (0.5 Cup), to taste sweeten and add vanilla at the tip of the knife. Season with cream or melted butter.
Take any fresh and ripe berries (3 cups) and grind them in a blender to obtain a homogeneous puree mass. Then RUB through a fine sieve, if you want to get rid of the seeds.
Add in berry puree sugar to taste and 2 tablespoons of fresh lemon juice. Finished filling can be stirred to cool in the fridge. Before serving, put it in a sauceboat and serve separately.