Rice with mushrooms and broccoli is a great option for a healthy lunch or dinner for the whole family. Rice and mushrooms will make the dish hearty, and the vitamin-rich broccoli, along with carrots and onions, will make it juicy and bright. Dried garlic will add a little piquancy. This dish is also well suited for a lean menu.
Pour rice into a thick-walled saucepan, add 250 ml of water, and put it on fire, covering the pan with a lid. Cook rice for 15 minutes on low heat, after turn off the heat, leave the rice to brew for another 15 minutes.
In the meantime, prepare the vegetables. Peel and rinse onions and carrots. Cut the onion into small cubes, carrots into small cubes or cubes.
The champignons can be simply wiped gently with damp kitchen napkins so that the mushrooms do not absorb excess moisture. Cut the champignons into medium slices. Small mushrooms can be left intact.
Broccoli can be taken either fresh or frozen. If the broccoli inflorescences are large, you need to defrost the cabbage a little and cut the inflorescences into several parts. Disassemble the fresh cabbage into small inflorescences, put in a saucepan with salted boiling water, and cook for 3 minutes. Then rinse under cold water, put in a colander, and let the water drain.
Heat vegetable oil in a frying pan, put onions, carrots, champignons. Cook for 7-8 minutes over medium heat, stirring occasionally. Then add broccoli to the pan, stir and cover. Reduce heat, cook vegetables and mushrooms for 5-7 minutes.
Add boiled rice to the pan.
Add salt, ground pepper, and dried garlic there to taste. Heat rice with vegetables for 2-3 minutes.
Arrange rice with mushrooms and broccoli on bowls and serve. When serving, you can add fresh vegetables, aromatic herbs, or pickles, and the dish is also perfect with meat or fish.
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