Rice cutlets with mushroom sauce

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 1062.5
• Proteins: 23.3g
• Fats: 24.1g
• Carbohydrates: 193.2g

Ingredients

• Rice: 4 glass
• Ground crackers: 0.5 glass
• Dried mushrooms: 50 g
• Onion: 1 head
• Wheat flour: 1 tbsp
• Vegetable oil: 2 tbsp
• Light seedless raisins: 1 glass
• Almond: 0.5 glass
• Lemon juice: to taste
• Salt: to taste

Cooking steps

1. Boil rice in salted water, drain it, transfer to a pot, and mash it slightly.

   Required ingredients:

   • Rice: 4 glasss
   • Salt:  to taste

2. Pour the rice with 1 tablespoon of vegetable oil and let it cool.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

3. Shape the mixture into patties, coat them in breadcrumbs, and fry in heated vegetable oil on both sides.

   Required ingredients:

   • Ground crackers: 0.5 glass
   • Vegetable oil: 2 tablespoons

4. To prepare the sauce, soak the mushrooms and make broth from them.

   Required ingredients:

   • Dried mushrooms: 50 g

5. Peel the onion, wash it, fry in heated vegetable oil, add flour and sauté until golden.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 2 tablespoons
   • Wheat flour: 1 tablespoon

6. Pour 1 cup of mushroom broth into the pan with onions and flour and bring to a boil. Rinse the raisins and almonds several times with boiling water.

   Required ingredients:

   • Dried mushrooms: 50 g
   • Light seedless raisins: 1 glass
   • Almond: 0.5 glass

7. Add lemon juice, salt, raisins, and finely chopped mushrooms to the sauce and bring to a boil.

   Required ingredients:

   • Lemon juice:  to taste
   • Salt:  to taste
   • Light seedless raisins: 1 glass
   • Dried mushrooms: 50 g

8. Place the cutlets on serving plates and pour the prepared sauce over them.