Rice porridge casserole with vegetables and mushrooms

Peel, wash, dice the onion and carrot, and sauté in 50 ml of vegetable oil.

Wash the sweet pepper, remove the stems with seeds, and cut into cubes.

Clean the mushrooms, wash them, cut into quarters and add them with sweet pepper to the pan with carrots and onions, frying everything together for another 4-5 minutes.

Rinse the rice, place it in a saucepan with 30 g of heated vegetable oil, lightly fry it, and pour in water so that it covers the grains by 1.5–2 cm.

Bring to a boil, then reduce heat, salt, and cook rice covered until done.

Peel, wash, and chop the garlic.

Combine boiled rice with vegetables and mushrooms, sprinkle with pepper and garlic, and simmer for 5 minutes.

Grate the cheese on a coarse grater.

Place the cooked porridge in a greased saucepan and sprinkle with grated cheese.

Place the skillet in the preheated oven for 15 minutes.

Before serving, sprinkle each portion of the casserole with chopped parsley.