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Rice with mushrooms

Rice with mushrooms


Allow the oil to heat, only then add the onion (washed, finely chopped). Add the broth (dissolved in a little water). Season with salt and pepper. Then add the mushrooms (washed and finely sliced). Leave on medium heat. Add the rice. Stir from time to time.

It can be served as a main course, as it is a filling food.


Lamb chop with mushrooms and wild rice

Are you looking for something special for the Easter meal? Then you should try the Lamb Cutlet recipe with mushrooms and wild rice! We are very big fans of lamb and I can't conceive of an Easter meal without lamb, as evidenced by the multitude of lamb recipes on the blog. But, I tell you with my hand on my heart, it is the tenderest lamb I have ever eaten. & # x2665

I ordered lamb chops from Miramax, of course. It is a lamb chop with bone, of New Zealand origin and, I repeat, it is the most fragile lamb! I simply prepared it in a pan, simple and light, with olive oil, butter, rosemary, white wine and garlic. Delicious!

At the garnish I prepared a wild rice with ghebe. I also took it from Miramax ghebe nameko frozen, in a 1 kg bag, the price being very very ok. Wild rice goes perfectly with creamy mushrooms and tender lamb, it's from Scotti and you can find it HERE. We prepare wild rice very simply, we simply boil it, the proportions being two cups of water to one cup of rice. Put the mushrooms in the pan with butter, add the boiled rice and you're done! We have a simple and tasty garnish, because the wild rice itself has a special taste, it does not need too many spices.

Don't forget that we also have a discount code on Miramax! Use code TEO10 in your shopping cart for an extra 10% discount! & # x2665

As usual, we used Parmareggio butter, which we do not lack in the fridge and which you can find in various weight options!

In terms of wine, Sergiu chose a red wine that he says is gorgeous. And Sergiu rarely says that about wines, so it's a great thing!

Lupi Gitana wine - Moldova - is a ruby ​​red wine, with purple glows, seductive and complex, with intense notes of red and black fruit, chocolate, licorice and a drop of coffee, rich aromas of sweet fruit, especially blackberries and juicy plums, which adds accents of dried fruit and licorice.


Now you can start preparing pilaf from rice with mushrooms. Put a little oil in a saucepan. Finely chop the onion and put it in oil to harden. When the onion takes on that golden color, add the bell pepper that has been previously chopped. Leave it on the fire for 2-3 minutes, then add the chicken soup. Bring to the boil 2-3 times, then add all the rice. It is good to mix the rice for a while so that it does not stick to the bottom of the pan. When the rice has swelled well, add the mushrooms together with the chopped chicken breast. The pan will stay on the fire for another 3-4 minutes, to leave the mushrooms to taste. Before stopping the fire, adjust rice pilaf with mushrooms of salt. At the end, after you have put out the fire, sprinkle a little freshly chopped parsley on top. If you like more spicy foods, you can sprinkle a little pepper.

So, in just a few minutes, you can prepare a tasty meal. With just a few ingredients you will prepare one quickly and without too much effort rice pilaf with mushrooms simply delicious, which will undoubtedly thank everyone in your family.


RECIPES Lent-filled peppers with rice and mushrooms

The recipe is as light as it is tasty. The ingredients are simple and can be enjoyed by anyone, maybe you already have them at home and you can get to work.

If you are not fasting, know that they work great, served with a fatter yogurt or sm & acircnt & acircnă. Don't forget to sprinkle them with a little fresh parsley, both for appearance and for a fresh aroma!

ingredients

4 fresh or frozen bell peppers
50 ml oil
1 large onion
1 carrot
approx. 350 g fresh mushrooms (or 250 g frozen)
150 g round grain rice
3 tablespoons tomato broth with kapia pepper (or other tomato juice, tomato cubes, broth, etc.)
2 tablespoons flour
salt and pepper to taste
thyme, bay leaves
fresh parsley to serve

Preparation instructions

Finely chop the onion, put the carrot on the grater and fry them in a little oil.
When the onion becomes glassy, ​​add the finely chopped mushrooms and let them harden, stirring from the mixture until they soften and leave a little juice.
Put the washed rice in a pan with some water, mix and leave it for 1-2 minutes to absorb the vegetable flavors. If the juice left by the mushrooms is not enough, add very little water.
Put a tablespoon of broth, a little freshly chopped parsley, salt, pepper and the rest of the spices to taste. Add & icircn filling and 2 tablespoons water and mix.
Set the pan aside and let the filling cool slightly, then fill the peppers. If you use frozen peppers, there is no need to defrost them beforehand.
Turn the oven to 180 degrees.
Pass the end of the peppers through the flour, so as to create a film that will not let the filling come out while the peppers are boiling.
In an appropriate size saucepan, add a little oil, the rest of the broth and the rest of the flour dissolved in a little cold water. Add salt, pepper and spices to taste.
Put the peppers in a saucepan, fill with water so that the icing is well covered.
Cover the pan with a lid or aluminum foil and bake for 30 minutes.
After 30 minutes, remove the lid or foil, sprinkle the peppers with the sauce from the pan and let them boil in the oven for another 15 minutes until they are nicely browned.
Serve the peppers stuffed with fasting as they are warm, with freshly chopped parsley. If you are not fasting, you can add yogurt or sm & acircnt & acircnă.


Now you can start preparing pilaf from rice with mushrooms. Put a little oil in a saucepan. Finely chop the onion and put it in oil to harden. When the onion takes on that golden color, add the bell pepper that has been previously chopped. Leave it on the fire for 2-3 minutes, then add the chicken soup. Bring to the boil 2-3 times, then add all the rice. It is good to mix the rice for a while so that it does not stick to the bottom of the pan. When the rice has swelled well, add the mushrooms together with the chopped chicken breast. The pan will stay on the fire for another 3-4 minutes, to leave the mushrooms to taste. Before stopping the fire, adjust rice pilaf with mushrooms of salt. At the end, after you have put out the fire, sprinkle a little freshly chopped parsley on top. If you like more spicy foods, you can sprinkle a little pepper.

So, in just a few minutes, you can prepare a tasty meal. With just a few ingredients you will prepare one quickly and without too much effort rice pilaf with mushrooms simply delicious, which will undoubtedly thank everyone in your family.


Rice pilaf with mushrooms & # 8211 video recipe

My dears, because in the last recipe I made it chicken base soup I also wanted to show you a dish in which you can use it soup wonderful. So I chose one rice pilaf with mushrooms, an easy to prepare and very tasty food. In this pilaf, the basic soup does its job perfectly and gives the food an extraordinary taste. I really haven't eaten one in a while rice pilaf that great.

For rice I used basmati, it is my favorite rice and it seems to me the best quality. I know I should have used round grain rice, but I just can't. I don't like it and I can't get used to it. I used fresh mushrooms, they have a stronger aroma than canned ones and keep their shape better during cooking.

As vegetables, you can use any vegetables you have at home and any vegetables you like. It seems to me an essential thing vegetable soup which makes the rice pilaf with mushrooms an extraordinarily tasty dish. If you want a version with chicken you can also try my recipe for oriental rice with chicken .


Put 2 tablespoons of oil in a deep frying pan and place on the fire. When it has heated up, add the rice and cook it, stirring constantly. Let it simmer for 45 minutes.

During this time, peel the onion, wash it and cut it into cubes, mix it with lemon juice, mustard and sugar. Add the 4 teaspoons of oil and mix well. After the rice has cooled, put it in a pan and mix it with the onion sauce, the mushrooms in the box, the tomatoes that you cut into slices and the finely chopped parsley. Add salt and pepper to taste.

Gasket of spicy rice with mushrooms you can serve it both cold and hot.


Video: Ριζότο Μανιταριών. Άκης Πετρετζίκης