Rice Baked with Mushrooms
by Editorial Staff
Rice baked with mushrooms is a wonderful fasting and everyday dish that can be prepared quickly and easily. To add thickness and viscosity to the casserole, prepare the mushroom sauce with the addition of wheat flour. Try this recipe for cooking mushroom rice in the oven!
Cook: 1 hour
Servings: 2
Ingredients
- Rice – 0.5 cups (90 g)
- Champignons – 150 g
- Bulb onions – 1 pc.
- Wheat flour – 1 tbsp
- Garlic – 1 clove
- Sunflower oil – 70 ml
- Water – 0.75 cups (150 ml)
- Fresh greens – to taste
- Salt to taste
- Ground black pepper – to taste
Directions
- We wash the rice groats, boil in salted water until half cooked (7-10 minutes).
- We wipe the champignons with a damp cloth and cut them into slices. Peel the onion and cut it into small cubes. Peel and chop the garlic. We wash the greens and chop finely too.
- Fry onions and garlic for a couple of minutes in sunflower oil. Add champignons to the onion.
- Fry for another 7-8 minutes. Salt and pepper. Put the cooked rice in a colander and rinse.
- We turn on the oven and heat it up to 175 degrees. Put half of the cooked rice into a baking dish. With the next layer, lay out half of the mushrooms.
- Leave the other half of the mushrooms in the pan and add flour to them. Fry, stirring occasionally, for a minute or two.
- Add water, stir and cook until the mixture thickens to the consistency of a sauce. Salt and pepper. Put the remaining rice in a baking dish on a layer of mushrooms.
- Fill the top layer of rice with mushroom sauce. We put the dish in the oven and bake the rice with mushrooms for 20 minutes.
- Lean rice with mushrooms is ready. Serve the dish hot, sprinkle with finely chopped herbs.
Bon Appetit!
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