How to cook
A spring recipe for rice porridge with dock, which we can easily prepare during the Easter fasting.
In a pot, boil 4 cups water. Add Himalayan salt, sunflower oil and 1 cup of washed rice (optional - soaked in advance).
Stir and pour the washed and chopped greens: fresh dock leaves (without stalks), fresh spring onions, fresh mint stalks and 1 onion.
Boil with the lid on and make sure to frequent stir. Season with black pepper and paprika and if necessary, a little more Himalayan salt.
After 20-25 minutes, when the rice is cooked, blend the mixture with a powerful blender into a homogeneous green porridge and then place it back onto the stove.
Boil the spring dish without a lid for a few more minutes, while stirring constantly in a circle, so that the excess water evaporates.
To the recipe you can add butter, once the lean porridge is ready and you can sprinkle with white cheese.
Serve the portion of green lean rice porridge with dock and mint and it can optionally be sprinkled with sesame seeds.