Rice casserole with mushrooms and ham

8 servings

8 minutes

The recipe is taken from the book "Bon Appetit" by Gunger Linde and Heinz Knobloch.

Energy value per serving

• Calories: 314.2
• Proteins: 10.6g
• Fats: 15g
• Carbohydrates: 35.3g

Ingredients

• Rice: 300 g
• Butter: 80 g
• Champignons: 100 g
• Ham: 100 g
• Meat: 200 g
• Tomatoes: 3 pc
• Tomato paste: 1 tbsp
• Parsley: 1 bunch
• Breadcrumbs: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cook the fluffy rice and drain it in a colander.

   Required ingredients:

   • Rice: 300 g

2. Fry finely chopped mushrooms in 30 grams of oil until cooked. Then add finely chopped ham, meat, tomatoes, parsley, and tomato paste, and simmer covered for 15 minutes. Season with salt and pepper.

   Required ingredients:

   • Champignons: 100 g
   • Butter: 80 g
   • Ham: 100 g
   • Meat: 200 g
   • Tomatoes: 3 pieces
   • Parsley: 1 bunch
   • Tomato paste: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Pour the obtained juice over the rice. Grease an elongated baking dish with oil and sprinkle with breadcrumbs. Place most of the rice in it, make a hollow in the middle, and put the filling in it. Cover with the remaining rice.

   Required ingredients:

   • Rice: 300 g
   • Breadcrumbs: 2 tablespoons
   • Butter: 80 g

4. Melt 30 grams of butter and pour it over the casserole. Bake in a preheated oven at 180 degrees until golden brown.

   Required ingredients:

   • Butter: 80 g