Composition / ingredients
Cooking method
1. Boil the rice over low heat in 2 tablespoons of water with the addition of 05 tsp salt. Mix the still hot rice well (with effort) with a spoon, but do not loosen, but crush the rice pieces so that the rice becomes as sticky as possible.
2. Peel and wash the onions and carrots. Finely chop the mushrooms. Fry onions, carrots and mushrooms in vegetable oil with spices and salt.
3. Mix rice with fried vegetables and mushrooms. If desired, you can add greens to the meatballs. Form the meatballs and put them in an oven dish.
4. Mix tomato sauce (pasta) and water. Add salt to taste. The sauce should be delicious, if necessary - add spices and herbs to it. Pour the sauce over the meatballs.
5. Put the form with meatballs in the oven, preheated to 180 degrees, and cook for 30-35 minutes.
Meatballs are light and satisfying at the same time!
Pleasant!
Caloric content of the products possible in the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Hot tomato sauce - 99 kcal/100g
