Rice with vegetables.
200 g (7 oz) rice, cooked (10 minutes), drained
400 g (14,1 oz) water
2 onion, chopped
2 carrot, scraped, grated
2 - 3 tbsp tomato sauce
4 - 7 tbsp olive oil
salt, ground pepper, chopped dill, celery, parsley,
(or dried greenery) to taste
1. Fry all vegetables in the frying pan. Stir thoroughly.
2. Add cooked rice and flavour with greenery and salt. Stew several minutes. Stir. Serve hot