Lean rice cutlets with mushrooms
Composition / ingredients
5
Servings:
Step-by-step cooking
Step 1:
Wash a glass of rice and pour it into a slow cooker.
Step 2:
Add chopped mushrooms and grated carrots to the rice.
Step 3:
Fill it all with 2.5 cups of water, salt, pepper. And we put on the "Rice" mode for 25 minutes. After the rice is cooked, we leave it to cool down for a while.
Step 4:
We make cutlets, roll them in breadcrumbs (or flour) and fry them in a frying pan with vegetable oil on both sides until golden brown.
If you don't have a slow cooker, then you can do without it. Cook the rice separately in a saucepan, and fry the vegetables in a frying pan and then mix with rice. And then according to the recipe. Bon appetit!)
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Porcini mushrooms fresh - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
