Mushrooms with rice
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Peel the mushrooms and put them in a bowl with water and cook for 5 minutes.
Finely chop the onion in oil, add the finely chopped peppers and the finely chopped mushroom tails.
Add the rice that has been washed and drained. Cook well until all the juice left by the vegetables decreases. Season with salt and pepper.
Add a few sprigs of chopped green parsley.
The mushrooms that have been scalded drain well.
We fill the mushrooms with this composition, we place them in a heat-resistant dish in which we put the broth.
Cover the pot and bake for 20 minutes.
Mushrooms with rice
Oanap85 participated in our contest with this delicious fasting recipe.
-500 gr mushroom mushrooms
-100 gr rice, long grain
-200 ml tomato juice
-if you have vegetable pots for the winter, if not fresh vegetables (peppers, a carrot, parsley, celery)
Method of preparation
Wash all the ingredients, clean the onion and finely chop it and put it to cook for a minute in a pan with 2.3 tablespoons of oil, cut the mushrooms into slices or cubes and put them over the onion, cover and let 3.4 minutes cook together with the onion then add the tomato juice salt and pepper (you can put instead of tomato juice and a tablespoon of tomato paste mixed with water) and 2.3 tablespoons of vegetables or 200 g of fresh vegetables grated, ( attention: the vegetables should not be salted, if it is salty do not add salt and add vegetables so that the food is not too salty) let it boil for about 15 minutes, meanwhile the mushrooms leave the water, then add the rice and cover (if you think you need more water, add more water but let it be hot) leave it for another 10 minutes until the rice swells and draws all the water, then turn off the heat, sprinkle chopped parsley on top.
Method of preparation
Small potatoes in cheese sauce
Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it
Tart with autumn vegetables
We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning
Remove the legs of the mushrooms, wash under running water, then wipe with a towel, grease with a drop of olive oil, salt and pepper to taste, inside the hats and put in the hot oven for 15 minutes.
Meanwhile, the cleaned and washed vegetables are cut into small cubes and sauté for a few minutes in a drop of oil, covering the pan with a tight lid, then add the cut ribs and small cubes and finally the minced meat, stirring constantly until evaporate all the liquid from the pan, season with salt and pepper. Remove the pan from the heat and add the finely chopped greens.
Fill each hat with a spoonful of this mixture, put a cube of cheese on top and give it approx. 10 minutes in the oven. Serve hot on a bed of boiled rice with vegetables. Good appetite!
Rice with sauteed mushrooms
I propose a simple and quick recipe, without special ingredients, suitable for those who fast and for vegetarians. The combination of spices and the way the dish is cooked give it a special, very attractive flavor.
The recipe is prepared very quickly and can be served both for lunch and dinner.
Kitchen: Radu's recipes
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: Ten minutes
200 g long grain rice, boiled
400 g mushroom mushrooms
1 teaspoon cumin seeds
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons fresh, chopped dill
2 tablespoons sunflower oil
1 teaspoon hot paprika
black pepper, freshly ground
Wipe the mushrooms with a damp towel. She's slicing.
Heat the oil in a pan. Add the cumin seeds and fry on low heat for 30-40 seconds, until they start to sizzle. Add the onion and cook for 3-4 minutes, then add the garlic and continue for another 2-3 minutes, until the onion softens and translucent.
Increase the flame, add the mushrooms and paprika, salt and pepper and sauté for a few minutes, until the mushrooms are browned.
Sprinkle with chopped dill, check the seasoning, sprinkle with a little lemon juice and mix well. Serve with boiled rice.
Do not wash the mushrooms, as they will absorb water like a sponge.
Mushrooms are tastier if they are kept and the outer "peel" is cleaned only by carefully wiping them with a damp towel.
The preparation is quite well balanced, combining carbohydrates from rice with protein from mushrooms.
Mushrooms contain selenium (excellent for fighting prostate cancer), potassium (regulates blood pressure) and B vitamins.
Rice is a good source of phosphorus, potassium and niacin.
For extra fiber and B vitamins, replace white rice with whole rice.
Basmati rice with vegetables
First of all, it's good to mention that this food is not risotto, it's not pilaf. It's just a rice dish, the only rice I found in the house before unpacking and the last boxes after moving. Basmati rice cooks faster than risotto rice, which is why I managed to finish yesterday's lunch in less than 15 minutes. If you want to turn this food into a vegetarian or fasting dish, all you have to do is not put butter (you just limit yourself to oil), don't put soup (the water is good enough) and don't put the cheese at the end (actually , never put it at the beginning or never.
For 2 servings I used 120 grams of basmati rice, half a kapia pepper, two cloves of garlic, two small onions, a few peas. eat everything and a celery stalk. I chopped them finely.
I melted half a tablespoon of butter with a little olive oil.
I chose the spices for my food: fenugreek seeds, Arabic cumin seeds, one teaspoon each.
I put the seeds in hot butter and browned them for half a minute.
I added the chopped vegetables and increased the heat for two minutes, stirring constantly in the vegetables.
I washed the rice and put it in the pan. I mixed well.
I put hot (chicken) soup over the rice. One polish at a time, as she was absorbed.
When I found that the rice was cooked enough for my taste, I made the cheese. I used Gruyere.
I incorporated it into the rice.
That was all.
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