Fasting meatballs with rice Recipe

Wash the rice. In a saucepan, pour 1 l of water, sprinkle with salt a little and bring to a boil. Put the rice inside and simmer for 15 minutes over low heat. Drain on a strainer. Clean the champignons and cut them into plates, then into sticks. Peel and chop the onions. Peel the carrots and grate them on a large grater.

Heat vegetable oil in a pan. Add the prepared onions and carrots. Fry with swirl over medium heat for 5 minutes. Add mushrooms. Fry with swirl for another 7 minutes. Allow to cool.

Combine the rice with the onions and carrots with the fried mushrooms. Add the flour. Season with salt, pepper (to taste) and stir. The fried rice fasting meatballs are ready.

Prepare the sauce. Dissolve the tomato sauce with three to four tablespoons of water. Add the crushed garlic, paprika, coriander, salt and ground pepper (to taste). Stir.

From the resulting rice mass, make meatballs (teams). Put them in a pan. Pour the prepared tomato sauce. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes before cooking.