Stuffed Meat Rolls with Rice
- Rectangular pieces of meat: 4 pieces
- Dried plums (prunes): 100 g (about 3.5 oz)
- Carrot: 200 g (about 7 oz)
- Celery root: 100 g (about 3.5 oz)
- Apple: 1 piece
- Olives for garnish
- Canned peas: 50 g (about 1.75 oz)
- Boiled rice: 100 g (about 3.5 oz)
- Salt and pepper to taste
- Flatten the pieces of meat, then season with salt and pepper. Prepare two fillings: Filling #1 – grate the carrot, apple, and celery root using a Korean-style grater.
- Filling #2: Slice the prunes into strips and grate the carrot using the same Korean-style grater.
- Place the fillings on the flattened pieces of meat. You will create 2 rolls with prunes and carrots, and 2 rolls with apple, celery, and carrots. Wrap the rolls in foil and place them in the oven for about 20-30 minutes at 180°C (350°F).
- Mix the boiled rice with the canned peas. Once the rolls are cooked, slice them into rounds, arrange them on a plate, and serve with the rice. Garnish with olives and peas.