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.
Calories314.2kcal
Proteins10.6grams
Fats15grams
Carbohydrates35.3grams
Rice
300
g
Butter
80
g
Button mushrooms
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
1
Cook the fluffy rice and drain it in a colander.
- 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.
- Button mushrooms: 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.
- 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.
- Butter: 80 g
