- Long grain rice - 1 glass
- Tomato - 1 Piece
- Black olives - 15 pieces
- Carrot - 1 piece
- Butter - 3 items. spoons
- Tomato - 3 st. spoons
- Water - 1 glass
- Spices - - To taste (shamballa, curry, asafoetida, basil, red pepper, salt, bay leaf, chopped parsley (fresh))
Rinse the rice for 30 minutes. In a skillet in vegetable oil lightly fry all spices, except salt and bay leaves. In spices, add grated carrots and finely chopped tomatoes, salt, pepper, add three spoons of tomato, stir and fry for about 7 minutes over medium heat. Then the pot is abundantly lubricated with butter and put in it washed and infused rice. Then layers of fried, cut into olive and olive groves. Then again lay out layers - rice, fried, olives and instead of bay leaves, we put fresh greens. Then we fill the floor with a glass of water, salt and send it to the oven heated to 220 degrees for 30 minutes.
Servings: 2