Cooking rice with porcini mushrooms: recipes with photos

You can cook rice with porcini mushrooms as a side dish and main course for dinner and lunch. You can read about how to do this according to all the rules in order to preserve the nutritional value of this amazing product on this page. And they will help to cook delicious porcini mushrooms with rice recipes that are time-tested, the experience of many housewives and famous cooks. All product layouts are carefully calibrated and guarantee an excellent balanced taste of the finished dish. You can choose the appropriate way to prepare the side dish. Among the recipes you can find designed for ovens, slow cookers, pans and pans. Soups and stuffed peppers, pudding and meatballs - all this is presented in the article. See how to cook rice with porcini mushrooms in a recipe with photos, learn cooking methods and choose new ideas for your culinary experiences.

Stuffed cabbage stuffed with rice and porcini mushrooms

Structure:

• 1 cup rice
• 400 g fresh mushrooms
• 1 medium head of cabbage
• 1 onion
• 4 tbsp. l vegetable oil
• 2 tbsp. l flour
• ½ bunch of dill and parsley
• pepper
• salt

For the sauce:

• 1 onion
• 1 tbsp. l vegetable oil
• 2 tbsp. l tomato paste
• Pepper
• salt

1. In order to cook stuffed cabbage stuffed with rice and porcini mushrooms, boil the cereal in salted water with the addition of 1 tbsp. l vegetable oil.
2. Rinse mushrooms, finely chop, fry in vegetable oil along with chopped onions, salt.
3. Combine with boiled rice.
4. For the sauce, finely chop the onions, spasser in vegetable oil, add tomato paste, bring to a boil, salt, sprinkle with pepper.
5. Blanch cabbage leaves in boiling water, remove, cut off thick veins.
6. Put a filling on each sheet, fold it in an envelope.
7. Roll stuffed cabbage in flour, fry in vegetable oil.
8. Put the prepared cabbage rolls in a deep roasting pan, greased with vegetable oil, sprinkle with finely chopped herbs, pour tomato sauce and bake in the oven until cooked.

Rice with dried porcini mushrooms

Prepare rice with dried mushrooms in the form of cutlets, for this we take the following ingredients:

• 100 g dried porcini mushrooms
• 1 cup rice
• 2-3 tbsp. l flour
• parsley
• 3 tbsp. l vegetable oil
• nutmeg
• salt

Soak the mushrooms overnight, then boil in salted water and chop finely. Boil rice in salted water with parsley. Combine boiled rice with mushrooms, add nutmeg. It is desirable to grind the mass in a blender. Form cutlets, sprinkle them lightly with flour, fry in oil.

Rice soup with porcini mushrooms.

Ingredients:

• 2 cups of vegetable broth
• 6 potatoes
• 50 g dried mushrooms
• 1 onion
• 7 carrots
• ½ parsley root
• 1 slice of celery root
• 75 g butter
• 500 g rice
• 3-4 tbsp. spoons of sour cream
• Water
• 1 tbsp. a spoonful of chopped parsley
• salt to taste.

Rice with porcini mushrooms in a slow cooker

In order to cook rice with porcini mushrooms in a slow cooker, you need to take the following ingredients:

• 400 g salted or 60 g dried mushrooms
• 50-60 g fat or fat
• 1-2 bulbs
• ½ – ½ cup rice
• 2-3 cups of water or broth
• 1 tbsp. tablespoon of mashed tomato or 3-4 fresh tomatoes
• Salt
• 2-3 tbsp. spoons of sour cream
• green onions or parsley.

Fry prepared shredded mushrooms and onions in a fat until light golden color. Mix in a slow cooker with washed rice and hot water or mushroom broth, simmer until the rice is soft, then add tomato puree or chopped fresh tomatoes and sour cream.

Sprinkle the finished dish with chopped herbs.

Peppers stuffed with rice and porcini mushrooms.

Structure:

• 1 kg sweet bell pepper
• 300-400 g of fresh mushrooms
• 1 cup rice
• 2 onions
• 100 g of vegetable oil
• 4 tomatoes
• salt and ground pepper to taste.

Wash the pepper, remove the seeds, scald with boiling water. Finely chop the onion, fry in oil, add washed rice, chopped fresh mushrooms and mashed (without skin) 2 tomatoes. Fry the mixture for several minutes. Then pour ½ cup of water, salt, sprinkle with ground pepper and simmer until half cooked rice. Stuff the prepared pepper pods with minced meat, place them in a wide low saucepan, pour with grated and fried tomatoes, add a glass of hot water and simmer over low heat until cooked. Pepper can not be stewed, but baked in an oven.

Ceps and rice pudding.

Ingredients:

• 20 g dried mushrooms
• 220 g rice
• 2-3 onions
• 3 eggs
• 60 g butter
• 20 g crackers
• salt to taste.

Boil the mushrooms until tender, strain and chop. In a boiling mushroom broth (2 times the volume of rice; if there is not enough broth, you can add water) put salt, butter, pour rice, mix and cook over low heat. When rice absorbs liquid, mix it, close the lid and cook in a medium-heated oven. Combine the prepared rice with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add whipped proteins and again carefully, but mix thoroughly. Put the prepared mass in a greased and sprinkled with ground breadcrumbs form, close the lid and bake in the oven for about 1 hour. Remove the prepared pudding from the oven and put it on the dish in 5-10 minutes.