Rice stewed with mushrooms
4 servings
60 minutes
Rice stewed with mushrooms is a cozy dish of European cuisine that harmoniously combines the rich aroma of mushrooms, sweet carrots, and juicy tomatoes. Historically, rice was used as a universal side dish, but in this recipe it becomes a full-fledged base, absorbing the flavors of vegetables and spices. Tender mushrooms give it earthy depth while green peas add light freshness. This dish is perfect for both family lunch and cozy dinner. It is easy to prepare and the combination of simple ingredients makes it accessible and nutritious. Serve it with aromatic dill to enhance the freshness of the taste and enjoy a comforting and hearty meal.
1
Wash the rice and fry it in oil with chopped mushrooms and julienned onions, then pour in boiling water, add diced carrots, and salt.
- Rice: 1 glass
- Fresh mushrooms: 200 g
- Onion: 1 head
- Water: 4 glasss
- Carrot: 1 piece
- Salt: to taste
2
Simmer covered on low heat for 20-25 minutes.
- Rice: 1 glass
- Fresh mushrooms: 200 g
- Onion: 1 head
- Water: 4 glasss
- Carrot: 1 piece
- Salt: to taste
3
Add peas and sliced tomatoes 5 minutes before readiness.
- Canned green peas: 50 g
- Tomatoes: 4 pieces
