Rice porridge casserole with vegetables and mushrooms
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Peel, wash, dice the onion and carrot, and sauté in 50 ml of vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 1 glass
2
Wash the sweet pepper, remove the stems with seeds, and cut into cubes.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
3
Clean the mushrooms, wash them, cut into quarters and add them with sweet pepper to the pan with carrots and onions, frying everything together for another 4-5 minutes.
- Champignons: 400 g
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
4
Rinse the rice, place it in a saucepan with 30 g of heated vegetable oil, lightly fry it, and pour in water so that it covers the grains by 1.5–2 cm.
- Rice: 2 glasss
- Vegetable oil: 1 glass
5
Bring to a boil, then reduce heat, salt, and cook rice covered until done.
- Salt: to taste
6
Peel, wash, and chop the garlic.
7
Combine boiled rice with vegetables and mushrooms, sprinkle with pepper and garlic, and simmer for 5 minutes.
- Ground black pepper: to taste
- Garlic: 4 cloves
8
Grate the cheese on a coarse grater.
9
Place the cooked porridge in a greased saucepan and sprinkle with grated cheese.
- Vegetable oil: 1 glass
- Hard cheese: 100 g
10
Place the skillet in the preheated oven for 15 minutes.
11
Before serving, sprinkle each portion of the casserole with chopped parsley.
- Parsley: 1 bunch