Red rice with mushrooms and vegetables
Composition / ingredients
3
servings:
Cooking method
1. Wash the red rice and boil according to the instructions on the package, adding a pinch of salt and Provencal herbs to the water.
2. Boil the mushrooms in salted water.
3. Peel the onion, after which it needs to be coarsely chopped and fried until soft in olive oil.
4. Add carrots and bell peppers to the onion, equally chopped into medium-sized pieces.
5. Then put the unpeeled cloves from one head of garlic. Fry everything for ten minutes.
6. Add the boiled mushrooms and fry, stirring, for another five minutes, then add spices (paprika and ground black pepper). Fry for a few minutes.
7. After lay out the rice and simmer all together on low heat for about five minutes.
Serve the finished rice hot. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Herb mixture - 259 kcal/100g
- Red rice - 341 kcal/100g
