Rice with carrots under mushroom sauce
3 servings
30 minutes
Rice with carrots in mushroom sauce is a delicate and harmonious dish of European cuisine that combines simplicity and sophistication. The lightness of airy rice blends with the soft sweetness of carrots, creating a base for a rich mushroom sauce. Mushrooms infused with dill and sour cream provide a velvety texture and intense flavor to the dish. Such recipes may have emerged as an effort to make familiar ingredients more expressive by using a delicate creamy base. This dish is perfect for a light dinner or lunch, and its presentation in neat portions adds elegance to the meal. The thick creamy sauce transforms ordinary ingredients into culinary delight, where each component complements one another, creating harmony of flavors.
1
Rinse the rice and put it to boil. Peel the carrot, slice it into rings, and add it to the rice. Add salt.
- Rice: 2 glasss
- Carrot: 1 piece
- Salt: to taste
2
Wash the mushrooms, chop them, place in a deep pan, add water (half a glass) and simmer for 5 minutes. Add sour cream, butter, salt, and flour to the mushrooms while stirring until thickened. Remove from heat, add dill and blend the mixture (not too finely).
- Fresh champignons: 250 g
- Sour cream: 5 tablespoon
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
- Salt: to taste
- Chopped dill: 2 tablespoons
3
Pack the cooked rice into a small mold, turn it onto a plate, and drizzle with sauce.
- Rice: 2 glasss