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Rice with mushrooms

Rice with mushrooms


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Wash and clean the mushrooms and cut them into slices, clean the onion and cut it into small pieces and put it in oil. When it becomes glassy, ​​add the mushrooms and cook until all the juice they leave decreases.

Add the rice and then, in turn, the 4 cups of soup. Leave it covered with a lid for 30 minutes to swell the rice.

It's delicious on "long" fasting days!


Simple and accessible illustrated recipes

The scientific name of the wooden ears is Auricularia Polytricha. In English you can find them under the name "cloud ear fungus". From a nutritional point of view, wooden ears have a substantial content of protein, iron and vitamins. They are believed to have anticoagulant properties and their over-consumption is not indicated. Helps prevent and treat cancer, lower cholesterol levels and prevent blood clots. Most of the time we buy them dehydrated and before cooking it is necessary to soak them in water.

Shiitake mushrooms are widely used in Asian cuisine. It grows natively in Japan, China, Korea, but is used all over the world. For example, in Japanese cuisine they are used for miso soup, as well as as ingredients in a lot of other dishes cooked over low heat. In Thailand there are both fried and boiled service. From a medical point of view, shiitake strengthens immunity, antiviral, antifungal, cardiotonic, hypocholesterolemic, hypoglycemic, hypotensive, antitumor. Shiitakes are often dried and sold as canned food. As with wooden ears, they must be soaked in water before use.

Recipes that contain wooden ears are very healthy, hardworking and filling.

And so with just a handful of rice and a few wooden-eared mushrooms I made a first meal.

- two cups of rice
- 10 wooden ear mushrooms
- 10 shiitake mushrooms

I boiled the rice in water in which I soaked the shiitake mushrooms and wooden ears.

After the rice boiled, I mixed it with the sliced ​​mushrooms.

It is eaten as such or even garnished with a chicken grill. Good appetite.


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.


For starters, prepare the cabbage leaves to fill. Unwrap the cabbage leaves and cut the thick rib at the end with a sharp knife. If the cabbage leaves are large, cut them in half, next to the rib. If they are smaller, just cut the end with a thick rib. Just choose beautiful cabbage leaves without cracks. Cut the others into thin strips (fringes).

The cutouts and ribs are not thrown away, they are used chopped and placed between the layers of sarmale. Now put the sauerkraut leaves and the cutouts in cold water and leave them there until the filling is ready.

How to prepare the mushroom and rice filling

Peel a squash, grate it and chop the onion and grate it. Heat the oil and fry the onion first, until it becomes glassy. Sprinkle with a little salt on it to intensify its sweet taste. Add the grated carrot and continue to harden.

Wipe the mushrooms with a paper towel, moistened with water and chop finely. It is not recommended to wash the mushrooms under running water, so that water does not enter them. Add the mushrooms over the hardened ingredients and continue cooking. The mushrooms will leave liquid in the bowl, but it will gradually evaporate. When half of the liquid has evaporated, add the rice and mix all the ingredients well. Let the rice cook for 1-2 minutes, no more. Then sprinkle a little ground pepper and leave the ingredients to cool.

How to prepare fasting stuffed with mushrooms and rice

Put the cabbage leaf in your left hand and place a spoonful of filling at one end. Roll the cabbage leaf, wrapping it at one end like an envelope. Slightly insert the edges at the other end, pressing them with your finger. Gently squeeze the sarmales in your hand, to create more gaps, to leave room for the rice to develop.

After you have filled all the sarmales, prepare a roomy baking tray. Finely chop the ribs from the cabbage leaves and cut the torn leaves nicely into fringes. Place some of these fringes and ribs at the base of the tray. Add the thyme sprig and the dried dill vine, broken into smaller pieces.

On top of these, place the sarmales next to each other. Sprinkle peppercorns between them. Sprinkle the remaining chopped cabbage on top and pour the tomato juice. Fill with a little water, as long as it is liquid up to half the sarmales. You can also add 1-2 tablespoons of oil.

Put the tray with fasting sarmale in the oven at 170 degrees Celsius and leave them there for about 3 hours. About halfway through, stir the tray a little more to place the sarmales well in the liquid in which they are boiling. If you notice that they brown too much on the surface, reduce the intensity of the fire to 160 degrees Celsius.

Fasting sarmales with mushrooms and rice are delicious, especially served with polenta and hot peppers!

Jar sarmale with mushrooms and baked rice / Shutterstock


Mushrooms with sauce and brown rice

A very simple recipe for mushrooms with sauce, served with a brown rice prepared simply with salt, pepper and a little lemon juice. The mushroom sauce is so flavorful that the rice no longer needs any extra spices.

You can also replace rice with pasta, or boiled potatoes over which we put a little olive oil and green dill.

From the ingredients below come two portions of mushrooms with sauce and brown rice. Here's how we prepare them:

INGREDIENT:

  • 350 g mushrooms
  • 1 green onion with stalks
  • 2 cloves of garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 200 ml soy milk
  • 2 tablespoons cornstarch
  • 1 tablespoon inactive yeast
  • 1/2 teaspoon smoked paprika
  • parsley, green dill
  • salt pepper

METHOD OF PREPARATION:

1. Peel and finely chop a green onion with stalks. Saute it for 2 minutes together with the garlic cloves given through the press and a tablespoon of olive oil.

2. Add the cleaned and sliced ​​mushrooms and cover with a lid. Let them simmer until soft, taking care to stir often.

3. Pour over the mushrooms 200 ml of hot water (so as not to stop boiling), soy sauce, lemon juice and spices: paprika, inactive yeast, salt and pepper. Cover again and bring to a boil.

4. Mix the soy milk with the cornstarch until the starch is completely dissolved. When the mushrooms are cooked, pour the milk mixture with the starch and taste to see if you need more salt or pepper. Boil the mushrooms over low heat until the sauce thickens. Turn off the heat, add finely chopped dill and parsley and cover with the lid for another 10 minutes to mix the flavors.

5. Boil about 150 g of brown rice in salted water. Strain the water and mix it with a pinch of salt, pepper and lemon juice.


Rice with mushrooms

This mushroom rice is a rice soup with marigolds and vegetables. A vegan, totally vegetarian recipe for this delicious dish with a spoon to fight the cold.

  • Ana Valdes
  • Cuisine: Spanish
  • Recipe type: rice
  • Calories: 160
  • Gates: 4
  • Cooking time: 45M
  • Total time: 45M

Ingredients

  • 150 g of clean and chopped marigolds
  • 50 g onions
  • 75 g carrots
  • Garlic cloves 1
  • 50 ml (half a glass) of olive oil
  • 1 tablespoon tomato sauce
  • 200 g of rice
  • 1 liter of water
  • salt
  • pepper
  • a few strands of saffron or a pinch of food coloring

Preparation

Put the oil in the glass and heat it for 3 minutes, Varoma temperature, speed 1.

Add the peeled garlic clove, onion and carrot, peel and cut into large pieces and crush over 5 seconds at speed 5.

Then fry for 5 minutes 100º, spoon speed, turn left. With a glass.

Add a tablespoon of roasted tomatoes, mushrooms and half a teaspoon (of coffee) of salt. programmer 10 minutes, 100º, spoon speed, turn left. With a glass. When there are 30 seconds left, add half a teaspoon of paprika.

Add a liter of water and 1 teaspoon and a half of salt. We cook for 12 minutes, 100º, spoon speed, turn left. With a glass.

Taste the broth, grind the salt, add the saffron or food coloring and add the rice. We cook for 14 minutes, 100º, spoon speed, turn left. With a glass.


Ingredients for the mushroom soup recipe with rice

  • 450 g mushrooms
  • 1 bay leaf
  • & frac12 teaspoon dried thyme
  • 5 cloves of garlic
  • Salt pepper
  • 1 teaspoon baking soda
  • 1 onion
  • 25 g tomato paste
  • 1 l apa
  • 1 l chicken or vegetable soup
  • 1 tablespoon soy sauce
  • 100 g sour cream
  • 35 g cornstarch
  • 150 ml dry red wine
  • 185 g of rice
  • 1 green onion
  • 100 g butter

How do we prepare the mushroom soup recipe with rice?

The oven is preheated to 180 degrees Celsius.

In a pot that can be used both on the stove and in the oven, boil 1 liter of water, with bay leaf, thyme, 1 teaspoon salt, baking soda and 1 clove of garlic.

Add the rice and cook for 2 minutes. Remove from the heat and cover, either with a lid or with aluminum foil and bake for 35-50 minutes until the rice is done.

If there is liquid left in the bowl, strain it and keep it for later. The bay leaf and garlic are discarded.

The mushrooms are cleaned and cut into 5mm thick slices. Chop the onion and crush the garlic.

In another pot, of at least 2 liters, melt the butter and add the mushrooms, onion, garlic, tomato paste, 1 teaspoon salt and a little pepper.

Simmer for 15 minutes, stirring occasionally.

Add the red wine and boil until it is almost completely evaporated, about 2-3 minutes.

Add soy sauce, chicken or vegetable soup and rice liquid, if left. Boil on low heat for 20 minutes.

Cornstarch is mixed with a little water and added to the soup.

Stir until thickened and simmer for another 2 minutes. Remove from the heat and add the rice, sour cream and finely chopped green onions.

Cover and let stand 20 minutes before serving.

The recipe and photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Maria Pintean can be found here.

The average grade given by the jury for this recipe is 9. With one point ex officio, because it is among the first 15 recipes, the final grade is 10.


3 comments to & bdquoOrez cu ciuperci & rdquo

Good recipe. I will also tell you the recipe after which I prepare the rice. I honestly don't know how I know it anymore.
Initially I use onions, about 2 fairly large onions, cut into thin slices (I have a special knife for this). (red or yellow), a hot aldel (I really like hot peppers). All these are cold in the pan until they leave a juice.
The rice, I use only pre-cooked, however I keep it in the water for half an hour to be fulfilled.
I forgot to mention mushrooms. I use the conversation or the white ones from Paris, and I fry them together with the carrot, the pepper and the tomato.
Then I boil the rice for 5 minutes, then I add everything I fried in the pan and leave it for about 10 minutes.
Sprinkle a little parsley, dill, and salt, sometimes even Knorr chicken spices.
I like it a lot and it's not hard to do. I'm a rice fan, I love everything made with rice.
Kiss you!

Hey this recipe is to my taste. I have to try it! This week I plan something with cauliflower but then comes the rice! Thank you very much!


Make rice pilaf with mushrooms in just 20 minutes

Here is another recipe that will be welcome after so many grilled steaks and heavy foods. That it was just Easter! So, let's make a delicious dish together rice pilaf with mushrooms. Not only is it a light meal but it cooks quickly and does not contain too many calories. a rice pilaf with mushrooms it is also ideal for ladies who feel the need to lose the weight gained during the Easter holidays.


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.


Ingredients for the mushroom soup recipe with rice

  • 450 g mushrooms
  • 1 bay leaf
  • & frac12 teaspoon dried thyme
  • 5 cloves of garlic
  • Salt pepper
  • 1 teaspoon baking soda
  • 1 onion
  • 25 g tomato paste
  • 1 l apa
  • 1 l chicken or vegetable soup
  • 1 tablespoon soy sauce
  • 100 g sour cream
  • 35 g cornstarch
  • 150 ml dry red wine
  • 185 g of rice
  • 1 green onion
  • 100 g butter

How do we prepare the mushroom soup recipe with rice?

The oven is preheated to 180 degrees Celsius.

In a pot that can be used both on the stove and in the oven, boil 1 liter of water, with bay leaf, thyme, 1 teaspoon salt, baking soda and 1 clove of garlic.

Add the rice and cook for 2 minutes. Remove from the heat and cover, either with a lid or with aluminum foil and bake for 35-50 minutes until the rice is done.

If there is liquid left in the bowl, strain it and keep it for later. The bay leaf and garlic are discarded.

The mushrooms are cleaned and cut into 5mm thick slices. Chop the onion and crush the garlic.

In another pot, of at least 2 liters, melt the butter and add the mushrooms, onion, garlic, tomato paste, 1 teaspoon salt and a little pepper.

Simmer for 15 minutes, stirring occasionally.

Add the red wine and boil until it is almost completely evaporated, about 2-3 minutes.

Add soy sauce, chicken or vegetable soup and rice liquid, if left. Boil on low heat for 20 minutes.

Cornstarch is mixed with a little water and added to the soup.

Stir until thickened and simmer for another 2 minutes. Remove from the heat and add the rice, sour cream and finely chopped green onions.

Cover and let stand 20 minutes before serving.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Maria Pintean can be found here.

The average grade given by the jury for this recipe is 9. With one point ex officio, because it is among the first 15 recipes, the final grade is 10.