Rice and mushroom casserole
4 servings
60 minutes
Rice and mushroom casserole is a cozy dish of Russian cuisine that warms with its rich taste and aroma. The history of such casseroles goes back centuries when housewives sought ways to use simple and accessible ingredients to create hearty and delicious meals for the whole family. The delicate texture of rice combines with juicy mushrooms, while the baked cheese adds an appetizing crust. The ease of preparation makes this casserole an ideal choice for dinner or lunch. It pairs wonderfully with fresh vegetables and herbs and will be a great addition to a family feast. Simple ingredients but rich and harmonious flavor – this casserole deserves special attention!
1
Cook rice in salted water.
- Rice: 500 g
- Salt: to taste
2
Cut the mushrooms into pieces, peel the onion and chop it finely.
- Champignons: 500 g
- Onion: 2 heads
3
Fry the onion, then the mushrooms.
- Onion: 2 heads
- Champignons: 500 g
- Vegetable oil: 2 tablespoons
4
Mix the rice with half of the grated cheese.
- Rice: 500 g
- Hard cheese: 250 g
5
In a greased form, layer half of the rice, then mushrooms with onions, followed by the remaining rice. Sprinkle the second half of grated cheese on top and decorate with a few mushrooms.
- Rice: 500 g
- Champignons: 500 g
- Onion: 2 heads
- Rice: 500 g
- Hard cheese: 250 g
- Champignons: 500 g
6
Bake for 15 minutes at 200 degrees.
- Chicken egg: 2 pieces