Master chef Péter Buday presents the tricks of preparing rice with tomatoes, green celery and porridge.
Ingredients:
900 g of rice, 300 g of small diced tomatoes (you can also use canned diced tomatoes), 600 g of tomato sauce, 300 g of chopped English celery, 20 g of chopped celery, 20 g of salt, 100 g of cooking oil.
Preparation:
I steam the rice. While hot, I stir in the finely chopped stalks of English celery and the celery greens. I mix in the prepared tomato sauce. This will make the texture mushy. Finally, I mix in the small diced tomatoes.
Enjoy your meal!
