- Garlic - 4 Slices
- Vegetable oil - 70 Milliliters
- Sea salt - 1 teaspoon
- Basmati Rice - 300 Grams
- Carrots - 150 Grams
- Dill - 30 Grams
1. First of all, we clean the carrots and rub it on a large grater. Minutes two on a heated frying pan with vegetable oil, lightly pass the carrots. Vegetable oil in a frying pan should be quite a lot. And it is better for this to take a pan with a thick bottom, where rice will also be prepared. 2. Rinse and dry rice, add it to carrots. Rice should be mixed so that it is covered with oil. About a minute, we'll hold it in the fire. The variety of rice is of great importance here. Basmati is the most suitable, but any long-grained variety can be used. The rice is filled with boiling water, about one centimeter it should be covered with water. Fire reduce and minutes fifteen to twenty, with not tightly closed lid, we cook. 3. Rinse the greens and clean the garlic. Then we grind it. 4. When the rice is almost ready, add crushed garlic and greens to it, turn off the fire and cover it with a lid. We give five minutes to stand. Then we mix everything. 5. Now put the rice on the plates. It is very good to serve fried champignons, although this is not necessary.
Servings: 6