Rice cutlets with mushroom sauce
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Boil rice in salted water, drain it, transfer to a pot, and mash it slightly.
- Rice: 4 glasss
- Salt: to taste
2
Pour the rice with 1 tablespoon of vegetable oil and let it cool.
- Vegetable oil: 2 tablespoons
3
Shape the mixture into patties, coat them in breadcrumbs, and fry in heated vegetable oil on both sides.
- Fine breadcrumbs: 0.5 glass
- Vegetable oil: 2 tablespoons
4
To prepare the sauce, soak the mushrooms and make broth from them.
- Dried mushrooms: 50 g
5
Peel the onion, wash it, fry in heated vegetable oil, add flour and sauté until golden.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Wheat flour: 1 tablespoon
6
Pour 1 cup of mushroom broth into the pan with onions and flour and bring to a boil. Rinse the raisins and almonds several times with boiling water.
- Dried mushrooms: 50 g
- Golden seedless raisins: 1 glass
- Almond: 0.5 glass
7
Add lemon juice, salt, raisins, and finely chopped mushrooms to the sauce and bring to a boil.
- Lemon juice: to taste
- Salt: to taste
- Golden seedless raisins: 1 glass
- Dried mushrooms: 50 g
8
Place the cutlets on serving plates and pour the prepared sauce over them.