Crumbly rice with peanuts, mushrooms and vegetables
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
In a deep enameled pot, bring 2 liters of water to a boil, add salt, pour in the rinsed rice, and cook over moderate heat for 7 minutes.
- Long-grain rice: 250 g
- Salt: to taste
2
Drain the water, cover the pot with a lid, reduce the heat to minimum, and cook for another 5 minutes.
3
Then remove the pot from heat and let the rice steam under the lid for 5 minutes.
4
Peel, wash, and chop the garlic.
- Garlic: 1 clove
5
Wash the tomatoes and chop them finely.
- Tomatoes: 4 pieces
6
Wash and chop the parsley leaves.
- Parsley: 50 g
7
Wash the sweet pepper, remove the stem with seeds, and cut into thin strips.
- Green bell pepper: 1 piece
8
Peel, wash, and chop the onion.
- Onion: 2 heads
9
Clean, wash, and slice the mushrooms thinly.
- Button mushrooms: 100 g
10
Heat oil in a deep pan, add onion and garlic, and fry until soft.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 1 clove
11
Put green pepper and peanuts in the pan, fry for 5 minutes, stirring constantly. Add corn and mushrooms and fry for another 5 minutes.
- Green bell pepper: 1 piece
- Peanuts: 100 g
- Canned sweetcorn: 100 g
- Button mushrooms: 100 g
12
Mix tomatoes with rice and parsley, season with salt and pepper, and place in a pan with sautéed vegetables and mushrooms.
- Tomatoes: 4 pieces
- Long-grain rice: 250 g
- Parsley: 50 g
- Salt: to taste
- Ground black pepper: to taste
13
Cook the porridge for 2-3 minutes, then serve it in portion plates at the table.