Rice porridge with vegetables and mushrooms
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Peel, wash, dice the onion and carrot, and sauté in 50 ml of vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 1 glass
2
Wash the sweet pepper, remove the stems with seeds, and cut into cubes.
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
3
Clean the mushrooms, wash them, cut into quarters and add them with sweet pepper to the pan with carrots and onions, salt it, and fry everything together for another 4-5 minutes.
- Button mushrooms: 400 g
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Salt: to taste
4
Wash the rice, place it in a saucepan with heated vegetable oil, lightly fry, and pour in water so that it covers the grains by 1.5–2 cm.
- Rice: 2 glasss
- Vegetable oil: 1 glass
5
Bring to a boil, add salt, then reduce heat and cook the rice covered until done.
- Salt: to taste
6
Peel, wash, and chop the garlic.
- Garlic: 4 cloves
7
Combine boiled rice with vegetables and mushrooms, add pepper, garlic, and grated cheese, and simmer for 5 minutes.
- Rice: 2 glasss
- Button mushrooms: 400 g
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Garlic: 4 cloves
- Hard cheese: 100 g
- Ground black pepper: to taste
8
Before serving, sprinkle each portion of porridge with chopped parsley.
- Parsley: 1 bunch
