Rice porridge 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, salt it, and fry everything together for another 4-5 minutes.

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.

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

Peel, wash, and chop the garlic.

Combine boiled rice with vegetables and mushrooms, add pepper, garlic, and grated cheese, and simmer for 5 minutes.

Before serving, sprinkle each portion of porridge with chopped parsley.