Rice Cakes

Name: Rice Cakes
Yield: 4
Ingredients: 200g of rice cakes; 2 onions; 1 carrot cut into pieces; 2 tablespoons of chopped fresh parsley; 1 stalk of celery diced; 6 tablespoons of butter; 1 tablespoon of tomato extract; 1 1/2 cups of rice; 3 cups of beef broth; 1/2 cup of grated Parmesan cheese; Salt and black pepper to taste

1
200g of rice cakes
2
2 onions
3
1 carrot cut into pieces
4
2 tablespoons of chopped fresh parsley
5
1 stalk of celery diced
6
6 tablespoons of butter
7
1 tablespoon of tomato extract
8
1 1/2 cups of rice
9
3 cups of beef broth
10
1/2 cup of grated Parmesan cheese
11
Salt and black pepper to taste

Ingredients

1
200g of rice cakes
2
2 onions
3
1 carrot cut into pieces
4
2 tablespoons of chopped fresh parsley
5
1 stalk of celery diced
6
6 tablespoons of butter
7
1 tablespoon of tomato extract
8
1 1/2 cups of rice
9
3 cups of beef broth
10
1/2 cup of grated Parmesan cheese
11
Salt and black pepper to taste

Directions

1
Cut the rice cakes into strips, wash them well, and place them in a large pot with 1 liter of water
2
Add 1 whole onion, the carrot, parsley, and celery
3
Season with salt and cook for 1 hour
4
Drain and reserve
5
In another large pot, melt 3 tablespoons of butter, add 1 diced onion, and cook until golden brown
6
Add the rice cakes, stirring occasionally
7
Add the tomato extract, 1 cup of beef broth, and season with salt
8
Let it simmer covered for 20 minutes
9
Add the remaining beef broth and rice, stirring occasionally
10
After 18 minutes, when the rice is cooked, add the butter and Parmesan cheese
11
Mix well, cover the pot, and let it cook for an additional 5 minutes
12
Turn off the heat and sprinkle with more Parmesan cheese if desired
13
Serve hot.