Minced rice with mushrooms

4 servings

35 minutes

Rice and mushroom filling is a simple yet exquisite dish of Russian cuisine that combines the tenderness of boiled rice with the rich flavor of mushrooms. Historically, it may have originated as a variant of lean or budget meals when meat was replaced with hearty and aromatic mushrooms. Seasoned with sautéed onions and spices, the filling becomes rich and deep in taste. This versatile dish can be used as a filling for pies, cabbage rolls, or vegetables, and can also be served as a standalone side dish. Its soft texture and rich aroma make it an ideal addition to any table, especially in the autumn-winter season when one craves something warm and cozy.

Energy value per serving

• Calories: 343.3
• Proteins: 8.5g
• Fats: 15.9g
• Carbohydrates: 43.1g

Ingredients

• Rice: 1 glass
• Onion: 2 head
• Fresh mushrooms: 500 g
• Vegetable oil: 3 tbsp

Cooking steps

1. Rinse the rice, cook it, and drain it in a colander or sieve.

   Required ingredients:

   • Rice: 1 glass

2. Fresh mushrooms, cleaned and washed, should be placed in boiling water for 5 minutes, then drained, rinsed, finely chopped, and fried in oil. If dried mushrooms are used instead of fresh ones, they should be boiled first, then chopped and also fried in oil.

   Required ingredients:

   • Fresh mushrooms: 500 g
   • Vegetable oil: 3 tablespoons

3. Mix cooked rice with mushrooms, add fried onions, salt, and pepper.

   Required ingredients:

   • Rice: 1 glass
   • Fresh mushrooms: 500 g
   • Onion: 2 heads