Rice porridge with mushrooms and nuts
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the rice, add 3 cups of water, bring to a boil, cover the pot with a lid and cook for 15 minutes.
- Long-grain rice: 1.5 glass
- Vegetable oil: 3 tablespoons
2
Drain the rice in a colander and rinse with cold water.
3
In a deep skillet, heat 1.5 tablespoons of vegetable oil, add rice and sauté it, stirring, for 2-3 minutes.
- Long-grain rice: 1.5 glass
- Vegetable oil: 3 tablespoons
4
Peel the onion, wash it, chop finely, fry in the remaining oil, add mushrooms and fry for 2 minutes, then add chopped hazelnuts, almonds, and walnuts and cook for another minute.
- Onion: 1 head
- Porcini mushrooms: 50 g
- Hazelnut: 50 g
- Walnuts: 50 g
- Almond: 25 g
5
Wash the parsley and celery greens, dry them, and chop finely.
- Parsley: 50 g
- Celery: 50 g
6
Mix the rice with fried onions and nuts, lightly fry, season with salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
7
Serve the cooked porridge in portion plates and sprinkle with chopped greens.
8
It can be served as a standalone dish or as a side to mushroom, vegetable, stewed meat, or poached fish dishes.
