Champignon dishes with rice

Rice with champignons must be in the arsenal of every family’s favorite dishes, as these products are cooked quite quickly, and their skillful combination with other components will help to build both an everyday meal and a luxurious meal for the festive table. Below are recipes for every taste that adults and children will surely enjoy. All of them are characterized by ease of cooking at home, the availability of products, incomparable taste and aroma. Many of the dishes presented are suitable for vegetarians and those who wish to keep a slim figure.

Fish with rice and mushrooms

Ingredients

• 700 g cod fillet (or perch)
• 1 cup rice
• 1 clove of garlic
• 1 leek
• 4 tbsp. tablespoons of vegetable oil (or margarine)
• 200 g fresh champignons
• water
• 1 cup fresh peas (or canned green peas)
• tomatoes (or red peppers)
• 1 sour apple (or 3-4 slices of lemon)
• greens, salt, pepper

Despite the large number of recipes that tell you how to cook rice with mushrooms, fish dishes will always be the most successful among cooks, as the most nutritious, delicious and fragrant.

Champignons with minced rice and eggs

Ingredients

• 500 g fresh champignons
• 2 tbsp. tablespoons of fat (or margarine)
• 1 cup boiled rice
• 1 egg
• 1 parsley root
• salt
• grated cheese
• butter

The recipe with mushrooms and minced rice allows you to cook an unusual lunch or dinner for the whole family.

1. For medium-sized mushrooms, cut the leg so that the hat remains intact. Finely chop the legs and stew in fat along with the grated parsley root. Add boiled rice, raw egg and salt.
2. Salt the mushroom caps, fill them with minced meat and transfer to a greased refractory dish (or mold). Put slices of butter on top and sprinkle with grated cheese.
3. Bake until the mushrooms are baked and the whole dish is covered with a golden crust. Bake the remaining minced meat with a slide.
4. As a side dish for mushrooms, mushrooms with rice serve sour cream sauce, as well as stewed or boiled vegetables.

Pilaf with champignons, rice and ham

Ingredients

• 800 g champignons
• 120 ml of vegetable oil
• 2 medium onions
• 1 carrot
• 250 g of rice (preferably long-grain)
• 200 g ham
• 500 ml of water
• parsley, salt, ground white pepper to taste

The following recipe will tell you how to cook mushrooms with rice step by step and get an amazing aromatic pilaf as a result.

1. Wash the mushrooms and cut into halves or quarters depending on size.
2. Fry mushrooms in 2 tbsp. tablespoons of oil for 5-10 minutes, then set aside the pan to the side.
3. Peel and finely chop 1 onion. Preheat 3 tbsp in a cauldron tablespoons of vegetable oil and fry onions on it. Add carrots, chopped into thin strips, and fry. Then put the rice and, stirring, cook it until transparent. Pour in hot water and boil in an open pan over high heat for 8-10 minutes, until small holes appear on the surface.
4. After that, cover the pan with a lid and cook over low heat for another 10-12 minutes - until the rice grows in volume.
5. Cut the second onion into thin rings. Grind the ham in small cubes.
6. Pour the remaining oil into the pan, pour onion and simmer for 2-3 minutes. Then add the ham cubes and simmer them slightly; the bow should remain stiff.
7. Rice mixed with mushrooms and a mixture of onions and ham, salt and pepper. Extinguish 3-5 minutes on very low heat.
8. Before serving, sprinkle a dish of chopped parsley.

This recipe is presented with a photo so that rice with champignons is obtained even by those who take their first steps in the culinary art.

Recipe for Rice with Vegetables and Mushrooms

Ingredients

• Water - 3 cups
• Rice - 1/2 cup
• Parsley root -1 pc.
• Celery root -1 pc.
• Carrots - 1 pc.
• Savoy cabbage - 100 g
• Dried Champignons - 20 g
• Vegetable oil - 4 tbsp. l
• Parsley - 10 g
• Salt to taste

The recipe for rice with vegetables and champignons will be appreciated by those who like light, nutritious, low-calorie dishes.

1. Pour mushrooms with a small amount of cold water and leave for 3 hours, then put on low heat, cook until cooked, put in a colander and chop.
2. Pour rice with salted water, add a little vegetable oil and boil.
3. Peel the roots, cut into strips, together with savoy cabbage, pour water and boil.
4. Combine vegetables with mushrooms and rice, salt to taste. Before serving, put the dish on portioned plates and garnish with parsley branches.

Oven with fried champignons and milk sauce in the oven

Ingredients

• 250 g basmati rice
• 150 g fresh champignons
• 100 g ghee
• 1 large onion
• 2 tbsp. tablespoons of flour
• 1 cup milk
• 2 tbsp. grated cheese
• salt and chili pepper to taste

1. Poured and washed rice, fill with cold water and leave for 10-12 hours.
2. Rinse the mushrooms thoroughly, cut and fry in half ghee. Finely chop the onion and fry in the remaining half of ghee.
3. Dilute flour with milk, salt and pepper. Put the onion in the pan with the butter in which it was fried, and pour the milk mixture. Put the pan on the fire and stir continuously until the sauce thickens. Dry the rice and pour boiling water, after 20 minutes, carefully drain the water.
4. Combine the swollen warm rice with the fried mushrooms and the butter in which they were fried. Salt and pepper. Pour 2/3 of the milk sauce into rice and mix.
5. Oil a refractory dish. Put rice on it, pour over the remaining milk sauce, sprinkle with cheese.
6. Bake rice with mushrooms and sauce in the oven, preheated for about 20 minutes.

Salad Recipe with Rice, Chicken, Mushrooms and Onions

Ingredients

• 400 g chicken
• 120 g of rice
• 100 g champignon
• 150 g sweet pepper
• 150 g of cucumbers
• 100 g of Yalta onion
• 120 g green olives
• 150 g canned corn
• 1 tbsp. l spicy mustard
• juice of 1 lemon
• olive oil
• salt to taste

The salad recipe with rice, chicken, mushrooms will probably remain in the arsenal of the hostess's favorite dishes, because it is impossible to resist against his amazing taste.

1. Boil rice in salted water. Leave to cool.
2. Prepare a mixture of 5 tbsp. l olive oil, 1 tbsp. l mustard, ½ lemon juice.
3. Marinate the chicken for 30-40 minutes in 1/3 of the prepared sauce. Fry the fillet in a well-heated pan from two sides until golden brown. Bring to readiness in the oven for 7-10 minutes, depending on the thickness of the piece. Cool and cut into slices.
4. Pepper, cucumbers, onions cut into thin rings, sprinkle the onion with lemon juice.
5. Cut mushrooms into slices, fry in olive oil in a very hot pan for 2 minutes on each side.

Cooking

1. On a dish lay a layer of rice with mushrooms and onions, lightly pour the sauce.
2. Place pepper, cucumbers and flat slices of fillet on top, greasing each layer with sauce.
3. Top the salad with halves of olives, and along the edge with canned corn.

Mushroom and Chicken Salad

Ingredients

• 200 g champignon
• 1/2 chicken carcass
• 50 g butter
• 1 peeled tomato
• 30 g green peas
• 1 onion
• 250 g of boiled rice
• 1/2 L of broth
• 1 teaspoon lemon juice
• salt, pepper, celery

Rice with mushrooms and chicken can be cooked in a variety of variations, for example, with the addition of vegetables, herbs and green peas. It will turn out a simple, but satisfying, tasty dish, ideal for a home dinner.

Rinse fresh mushrooms, boil, discard in a colander, cut into strips and moisten with lemon juice.

Chop the onions and celery and fry over moderate heat, combine with cooked mushrooms, simmer for a few minutes, salt, pepper, put rice to taste and stir, simmer until rice becomes clear. Then pour a glass of broth in which the chicken meat was boiled. Simmer for 10 minutes, add green peas and simmer again until the mixture absorbs water. Remove from heat, cool, mix with chopped pieces of chicken meat and fresh tomatoes. Close the dishes with a lid and refrigerate for an hour. Serve cold.

Canned champignon salad with rice and olives

Ingredients

• 200 g canned champignons
• 1 cup boiled rice
• 1 can of olives
• 3-4 tablespoons of vegetable oil
• 1-2 tablespoons of lemon juice
• salt, black pepper

1. The preparation of a salad with rice and canned mushrooms begins with the processing of mushrooms, which must be washed with cold water, finely chopped and slightly warmed in vegetable oil. Next, peel and finely chop the olives.
2. Boil crumbly rice, cool, mix with mushrooms and olives, add chopped greens.
3. Prepare a salad dressing of vegetable oil, salt, black pepper and lemon juice.
4. Put the salad on the dish with a slide, pour dressing, refrigerate for 30-40 minutes.

Rice with champignons, cheese, vegetables and herbs

Ingredients

• 8 pods of sweet pepper,
• 2 cups rice
• 3 tbsp. tablespoons butter (margarine)
• 250 g champignon
• 8 medium sized tomatoes
• 150 g grated cheese
• 2 onions
• 1 bunch of parsley
• 1 cup sour cream
• 2 cups of vegetable broth
• salt, ground black pepper

Rice with mushrooms, cheese, vegetables, herbs and spices is a delicate and aromatic dish with an expressive taste, which is undoubtedly worth it to spend some time on it.

Wash pepper, remove seeds, cut into circles. Finely chop the onion, fry in 2 tablespoons butter until amber, add the mushroom legs washed and chopped into rings, lightly fry, add dry rice, stir and fry a little more. Transfer to a pan, pour hot broth, boil a little, salt, and then keep the pan warm for several hours.

Wash tomatoes, cut into slices. Stew the prepared mushroom caps in the remaining oil.

Grease the refractory dishes, put layers of rice, pepper and tomatoes, sprinkle with salt, black pepper and grated cheese, repeat the layers in the same sequence. Sprinkle with sour cream, put the caps of mushrooms, and on them a few pieces of oil. Bake in a hot oven for 20 minutes. Serve, sprinkled with finely chopped parsley, with a salad of different vegetables.

Mushroom and Rice Pie

Ingredients

• yeast dough

For filling

• 200 g dried champignons
• 1 onion
• 2-3 tbsp. tablespoons butter or margarine
• 100 g of rice, salt and pepper to taste

For lubrication

• 25 g butter or egg yolk

Boil dried mushrooms, discard in a sieve or colander, rinse thoroughly, pass through a meat grinder or chop with a knife or chop. Lightly chop the finely chopped onion, add the separately fried mushrooms to it, fry everything for 3 minutes, then cool, mix with crumbly rice and use the filling for the pie.

Roll out the dough in the form of a round cake, carefully transfer to a baking sheet, greased.

Put mushroom stuffing in the middle of the cake, smooth it over the entire surface, gently bend the edges and bake at a temperature of 200–210 ° С until cooked.

After baking, grease the pie side with melted butter. If desired, both the side and the surface of the pie can be decorated with elements from the dough: leaves, ears, flowers or mushrooms fashioned from the dough (if the pie is with mushrooms). In this case, before baking, the edge of the cake is smeared with egg yolk. The cake will have a beautiful amber color and a mouth-watering look.

You can bake a pie with mushrooms stuffed with fresh or salted mushrooms with the only difference that fresh mushrooms must first be boiled, chopped, then fried in butter, and salted mushrooms must first be washed, tossed onto a sieve, finely chopped and then fried. Fresh or salted mushrooms for the pie should be taken 500 g, all other components - as indicated in the recipe.

Mushrooms with rice, tomatoes and sour cream

Ingredients

• 400 g salted or 60 g dried champignons
• 50-60 g fat or fat
• 1-2 bulbs
• 2 - glasses of 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 with washed rice and hot water or mushroom broth. Stew rice until half cooked, then add tomato puree or chopped fresh tomatoes, mix. Pour mushrooms with rice and tomatoes with sour cream, stew until the dish is completely ready. Sprinkle with chopped herbs.

Serve pickled cucumber, tomato or cabbage salad at the side dish.

Brown Rice Mushrooms

Ingredients

• champignons - 500 g
• boiled brown rice - 250 g
• parsley root - 1 pc.
• breadcrumbs - 60 g
• vegetable oil - 50 ml
• salt to taste

Cut the legs of the mushrooms, chop them, add the parsley root grated on a coarse grater and fry in vegetable oil (40 ml), then combine brown rice with mushroom legs, salt and mix thoroughly. Salt mushroom caps, fill with the resulting filling, put in a ceramic bowl greased with vegetable oil, sprinkle with breadcrumbs and bake in a preheated oven. Put the rest of the rice-mushroom mass on the dish with a slide, and stuffed mushrooms around.

Mushroom soup with rice, onions and carrots

Ingredients

• 30 g dried champignons
• 0.5 l of water
• 40 g onions
• 50 g carrots
• 25 g ghee
• 40 g of rice

Rinse the dried mushrooms thoroughly and soak for 4 hours in water, then boil in the same water. Drain the broth, and finely chop the boiled mushrooms and dip them into the broth again. In ghee, fry finely chopped onions and add it to the broth. Here, add the washed rice and cook the soup until the rice is ready.As the liquid boils, add hot water (up to a volume of 0.5 l). Soup with rice, mushrooms, onions and carrots is served hot with sour cream and fresh parsley.

Rice, champignon and vegetable pilaf recipe in a slow cooker

Ingredients

• 2 cups rice
• 2.5 cups of water
• 300 g of mushrooms
• 1 large onion
• 1 large carrot
• 1 small tomato
• greens, salt (to taste)

Rice with champignons and vegetables in a slow cooker can be made in a matter of minutes, which will help out a modern housewife, who needs to quickly manage dinner.

Sliced ​​onions, grated carrots, chopped tomatoes and mushrooms in oil in a slow cooker (baking mode, 10 minutes). Add washed rice, water, salt, mix, turn on “pilaf” mode (time is set automatically). At the end of the mode, add greens to the pilaf, you can still darken a little in the heating mode.

How to cook champignons with rice and peas in a slow cooker

Ingredients

• long-grain brown rice - 1.5 cups
• chicken or vegetable broth - 6 glasses
• shallots - 3 feathers
• asparagus stalks - 8-12 pcs.
• frozen peas - 1 cup
• champignons - 10 pcs.
• carrots - 1 pc.
• cherry tomatoes - 12 pcs.
• chopped parsley and chives - 1 tsp each.
• chopped greens of rosemary and thyme - 0.5 tsp each.
• grated Parmesan cheese - 0.5 cups.
• salt - 1 tsp.
• pepper - 0.5 tsp.

How to cook mushrooms with rice in a slow cooker to please the family, surprise guests and show their excellent culinary skills in the home kitchen? The following recipe will help the hostess make a gorgeous dish with a captivating taste and aroma and receive rave reviews.

1. Pour the required amount of brown rice into the pan and pour the broth, season with salt and pepper.
2. Cover, select the PILOT / BREAD BREAST program and cook for 40 minutes.
3. While the rice is being cooked, prepare and chop the remaining ingredients with the exception of the grated cheese.
4. After 40 minutes, add the vegetable mixture, mix and continue cooking until the slow cooker enters the HEAT SUPPORT mode (about 10 minutes more).
5. Sprinkle with grated cheese and serve.
6. Such a recipe for rice with champignons in a slow cooker should be saved in your piggy bank, because it is quite suitable for special occasions.

Mushroom soup with rice and cream

Ingredients

• 1¼ cup chicken stock
• 1 cup cream
• 500 g champignon
• 5 cups rice
• 2 onions
• 1 clove of garlic
• vegetable oil
• ground black pepper
• salt, provence herbs, crackers, greens

Cut the mushrooms into slices. Chop onions finely. Rinse the rice. Set the “Baking” mode in the multicooker, pour a small amount of vegetable oil into the bowl, let it warm up. Put onions and stirring occasionally, fry for 10 minutes. Add champignons and mix. Close the cooker lid and cook for 20 minutes. Pour in the broth, add rice, garlic, salt, pepper and Provence herbs passed through the press, cook in the “Stewing” mode for 30 minutes. In the prepared soup with rice and mushrooms, season with cream and warm (without boiling) in the "Steaming" mode. Serve with crackers, sprinkled with finely chopped herbs.

Rice with champignons in a creamy sauce with spices

Ingredients

• rice (1 cup, preferably long, steamed, polished)
• champignons 300 g
• cream 400 ml
• 1 medium onion
• salt
• seasoning to taste
• greens for decoration
• butter 50 g

The right amount of rice is washed thoroughly in cold water, then boiled in slightly salted water for 25 minutes.

While the rice is boiling, you need to prepare the sauce. To do this, rinse the onion, cut into small cubes, fry in a pan in pre-melted butter. Rinse the mushrooms, cut into thin plates, add to the onion. Fry for 10 minutes. After that pour cream into the pan, reduce the heat, add spices and salt, mix everything thoroughly. Simmer this mixture for 15 to 20 minutes. Pour rice with ready-made sauce.

Sprinkle rice with mushrooms in a creamy sauce with chopped herbs and serve hot, spread out in wide plates.