Rice Casserole with Champignons

Rice and mushrooms are a great combination. I recommend baking the rice together with the mushrooms in the oven – you get a dish with a new taste. Rice will be saturated with the aroma of mushrooms, and thanks to the sauce it will become more juicy and appetizing.

Servings: 6

Ingredients

Directions

We prepare products. I used parboiled rice, but regular rice will work as well. Peel the onion and garlic. In a saucepan, bring 800-850 ml of water to a boil, add salt. Pour rice into boiling water and cook until tender, about 15 minutes.
Grease the baking dish with vegetable oil. Put half of the boiled rice into the prepared form. We level. Cut the onion into cubes. Chop 1-2 cloves of garlic with a knife.
Wash the mushrooms and cut them into slices or slices. Heat 15 ml (1 tablespoon) of vegetable oil in a frying pan. Fry onions and garlic for 3-5 minutes, until light golden brown. Add another 30 ml (2 tablespoons) of vegetable oil to the pan and lay out the mushrooms.
Fry the mushrooms for about 8 minutes, until tender. At the end of cooking, salt and add black pepper. Put half of the mushrooms in a uniform layer on top of the rice. Put the remaining rice on top of the mushrooms, level it.
Cooking the sauce. Add flour to the mushrooms remaining in the pan. Fry mushrooms with flour, stirring all the time, for about 1 minute. Add water or mushroom broth. We continue to cook, stirring occasionally, until thickened, 2-3 minutes.
Finely chop the parsley and add to the sauce. Squeeze the remaining clove of garlic through a press and also add to the pan. Salt and pepper to taste. Stir and remove from heat. Spread the mushroom sauce evenly over the rice. We put the mold in a preheated oven and bake rice with mushrooms at 180-190 degrees for about 25 minutes.
Sprinkle the rice casserole with mushrooms with chopped parsley and serve.

Enjoy your meal!

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