Champignon dishes with rice

In the arsenal of favorite dishes of every family, there must be rice with mushrooms, because these products are prepared quite quickly, and their skillful combination with other components will help to build how everyday food, and a sumptuous meal for the festive table. Below are recipes for every taste that you will surely like both adults and children. All of them are easy to cook. home, product availability, peerless taste and aroma. Many of the dishes presented are suitable for vegetarians and those who want to keep a figure slim.

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 pea)
• tomatoes (or red peppers)
• 1 sour apple (or 3-4 slices of lemon)
• greens, salt, pepper

Despite the large number of recipes telling how cook rice with mushrooms, fish dishes will always be enjoy the greatest success among culinary experts, as the most satisfying, tasty and fragrant.

Cut the fish into slices and, sprinkled with salt, set in the cold. Rice with grated garlic and chopped leek lightly fry in fat, but do not brown. Pour in water and cook on weak the fire.

Mushrooms stew in their own juice, then, together with stand out from mix them with rice and simmer until cooked.

Put fresh peas and fish about halfway through the stew and do not stirring steadily. At the end add sliced ​​roots into thin slices. Stew all products for another minutes five.

Garnish the finished dish with lemon slices. Serve salad from raw vegetables.

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 make an unusual lunch or dinner for the whole family.

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

Pilaf with champignons, rice and ham

Ingredients

• 800 g champignon
• 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.

1. Wash mushrooms and cut into halves depending on size or quarters.
2. Fry mushrooms in 2 tbsp. tablespoons of oil for 5-10 minutes, then set the pan aside.
3. Peel and finely chop 1 onion. Preheat 3 tbsp in a cauldron tablespoons of vegetable oil and fry onions on it. Add chopped carrots with a thin straw, 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, while on small holes will not appear on the surface.
4. After that, cover the pan with a lid and cook over low heat. another 10-12 minutes – until the rice grows in volume.
5. Cut the second onion into thin rings. Grind ham in small cubes.
6. Pour the remaining oil into the pan, pour onion and simmer 2-3 min Then add the ham cubes and simmer them slightly; bow should stay tough.
7. Rice mixed with mushrooms and a mixture of onions and ham, salt and Spice up. Extinguish 3-5 minutes on very low heat.
8. Before serving, sprinkle with chopped herbs parsley.

This recipe is presented with a photo, so that rice with mushrooms it turned out even for those who take the 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 loves light, nutritious, low-calorie dishes.

1. Pour mushrooms with a small amount of cold water and leave on 3 hours, then put on low heat, cook until readiness, recline in a colander and chop.
2. Pour rice with salted water, add a little vegetable butter and boil.
3. Peel the roots, cut into strips with Savoy cabbage, pour water and boil.
4. Combine the vegetables with mushrooms and rice, salt to taste. Front Serve the dish on serving plates and decorate sprigs of parsley.

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

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

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 chicken for 30-40 minutes in 1/3 of the cooked sauce. Fry the fillet in a well-heated pan on both sides until golden brown. Bring to readiness in the oven for 7-10 minutes depending on the thickness of the piece. Cool and chop records.
4. Pepper, cucumbers, onion cut into thin half rings, sprinkle the onion lemon juice.
5. Cut the mushrooms into plates, fry in olive oil on 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 over the sauce.
2. Place pepper, cucumbers and flat slices of fillet on top, greasing each layer of dressing.
3. Top the salad with halves of olives, and along the edge – 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 the most different variations, for example, with the addition of vegetables, herbs and green peas. It will turn out a simple, but satisfying, tasty dish, ideal for home dinner.

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

Chop onion and celery and fry over moderate heat, combine with prepared mushrooms, stew for a few minutes, salt, pepper, put rice to taste and stir, simmer until the rice becomes transparent. Then pour a glass of broth into which boiled chicken meat. Stew for 10 minutes, add green peas and simmer again until the mixture absorbs water. Remove from heat, cool, mix with chopped pieces chicken meat and fresh tomatoes. Close the lid and put in the refrigerator for an hour. Serve cold form.

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. Making a salad with rice and canned mushrooms starts with treating mushrooms that need to be washed cold water, finely chop and slightly warm in vegetable oil. Further should be stoned and finely chopped olives.
2. Boil loose 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 a dish with a slide, pour dressing, put in refrigerator 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 champignons, cheese, vegetables, herbs and spices – tender and aromatic dish with expressive taste, which, undoubtedly, It’s worth it to spend some time on it.

Wash pepper, remove seeds, cut into circles. Onion finely cut, fry in 2 tablespoons butter until amber, add washed and chopped mushroom legs in rings, slightly fry, add dry rice, mix and fry a little more. Transfer to a pan, pour hot broth, cook a little, salt, after which the pan is kept warm for several hours.

Wash tomatoes, cut into slices. Prepared hats stew mushrooms in the remaining oil.

Grease fireproof dishes, put rice, pepper and tomatoes, sprinkle with salt, black pepper and grated cheese, repeat layers in the same sequence. Sour cream, put the hats mushrooms, and on them several pieces of oil. Bake in hot oven for 20 minutes. Serve sprinkled with finely chopped herbs 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, put on a sieve or colander, carefully rinse, mince or chop with a knife or chop. Fry finely chopped onion, add to it separately fried mushrooms, fry everything for 3 minutes, then cool, mix with crisp rice and use the filling for the pie.

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

Put mushroom filling in the middle of the tortilla, smooth over the whole surface, gently bend the edges and bake at a temperature 200–210 ° С until ready.

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

Mushroom pie can be baked with fresh or salted mushrooms with the only difference being that fresh mushrooms are pre you need to boil, chop, then fry in butter, and salted mushrooms – first rinse, discard, finely chop, then fry. Fresh or salted mushrooms for pie must take 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. a tablespoon of mashed tomato or 3-4 fresh tomatoes
• Salt
• 2-3 tbsp. spoons of sour cream
• green onions or parsley

Prepared shredded mushrooms and onions in fat until light golden color. Mix with washed rice and hot water or mushroom broth. Simmer rice until half cooked, then add tomato puree or chopped fresh tomatoes, mix. Champignons with pour rice and tomatoes with sour cream, stew until the dish will be completely ready. Sprinkle with chopped herbs.

Serve a salad of pickles, tomatoes or cabbage.

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

In mushrooms, cut the legs, chop them, add grated on coarse grater parsley root and fry in vegetable oil (40 ml), then combine brown rice with mushroom legs, salt and mix thoroughly. Mushroom caps salt and fill the resulting filling, put in a ceramic container, greased vegetable oil, sprinkle with breadcrumbs and bake in preheated oven. The remaining rice and mushroom mass put on a dish with a slide, and around – stuffed mushrooms.

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 boiled mushrooms chop and dip into the broth again. Fry in ghee finely chopped onions and add it to the broth. To here add the washed rice and cook the soup until cooked rice. As the liquid boils, add hot water (to the volume 0.5 l). Soup with rice, mushrooms, onions and carrots 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 for a few minutes, which will help the modern hostess who needs manage dinner faster.

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

How to cook mushrooms with rice and peas in 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 to please the family, surprise guests and show their beautiful culinary skills in home cooking? The following recipe will help the hostess to make a chic dish with captivating taste and aroma and Get rave reviews.

1. Pour the required amount of brown rice into the pan and pour stock, season with salt and pepper.
2. Cover, select the program PLOV / BREAD and cook 40 minutes.
3. While rice is cooked, prepare and chop the remaining ingredients except grated cheese.
4. After 40 minutes, add the vegetable mixture, mix and continue. cooking until the slow cooker enters the SUPPORT mode HEAT (about 10 more minutes).
5. Sprinkle with grated cheese and serve.
6. Such a recipe for rice with champignons in a slow cooker should be preserved. in his 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. Rice Rinse. Set the “Baking” mode in the multicooker, pour into the bowl a small amount of vegetable oil, let it warm up. Put onions and stirring occasionally, fry in for 10 minutes. Add champignons and mix. Close the lid slow cookers and cook for 20 minutes. Pour in the broth, add rice, garlic, salt, pepper and herbs served through a press cook in the “Stew” mode for 30 minutes. In the finished soup with rice and season with cream mushrooms and warm (without boiling) in steaming mode. Serve with croutons, sprinkled 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 thoroughly washed in cold water, then boil in slightly salted water for 25 minutes.

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

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