Perhaps every housewife is familiar with the recipe for pumpkin porridge, but not many people know that there is a fairly simple recipe for squash porridge, which is also prepared quickly and easily. Zucchini porridge can be served as an independent dish or used as a side dish.
It is necessary
- - two small zucchini (total weight about 500 g);
- - one onion;
- - one carrot;
- - two tbsp. spoons of sour cream with a fat content of 25-30%;
- - 1/2 teaspoon sugar;
- - salt (to taste);
- - 1/3 cup round grain rice.
Instructions
Step 1
The first step is to thoroughly peel and wash the carrots, onions and zucchini (if the zucchini are young, then you do not need to cut the peel from them).
Step 2
Finely chop the onion and carrots (carrots can be grated), then transfer them to a thick-bottomed saucepan, add refined vegetable oil and put on medium heat. Simmer until vegetables are tender (or until onions are translucent).
Step 3
Cut the courgettes into either squares or slices and add to the saucepan. As soon as the zucchini becomes transparent, it is necessary to put sour cream, a little sugar in the pan (you can exclude this ingredient), stir the salt (to taste), reduce the heat to a minimum and simmer for a couple of minutes (so that the zucchini absorbs the creamy aroma).
Step 4
After the time has elapsed, add a little rice (no more than 1/3 cup) to the pan, stir, cover tightly and simmer until the rice is fully cooked (during cooking, the porridge must be constantly stirred, otherwise it will burn). For cooking porridge, the cooking time should be at least 35-40 minutes, but if you need a more crumbly porridge, then the cooking time can be reduced to 20-25 minutes. It is important to remember that for zucchini porridge it is necessary to use exclusively unboiled rice, and it is better to use round grain.
Porridge can be served both hot and cold, it is tasty in any form, has a unique delicate creamy taste.
