Usuba
Sorrel and Rice Casserole
Tender casserole with sorrel and parsley based on rice porridge with milk. The greens are sautéed until soft, mixed with rice and egg yolks, then baked until golden brown. Served hot as a standalone dish or side dish.
- Total
- 20 min
- Standard serving
- 336.1 g
Ingredients
Total 6
Instructions
- 1
Step 1
Wash the sorrel and chop it. Add coarsely chopped parsley. Salt the greens and fry over medium heat for 5–6 minutes. Drain in a colander, squeeze out excess liquid, and chop finely.
- 2
Step 2
Boil half a cup of rice with 2 cups of milk. Cool the rice and mix it with herb puree.
- 3
Step 3
Add 2 tablespoons of crushed breadcrumbs and 4–5 egg yolks. Mix the mixture well. In a separate bowl, whip the egg whites until fluffy and carefully fold them into the mixture.
- 4
Step 4
Spread the mixture into a form greased with oil and sprinkled with breadcrumbs. Bake until done. Serve hot.
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