Cooking rice with porcini mushrooms: recipes with photos

You can cook rice with porcini mushrooms as a side dish and main course for dinner and lunch. You can read about how to do it according to all the rules in order to preserve the nutritional value of this amazing product on this page. And recipes that have been tested by time, the experience of many housewives and eminent chefs will help to cook delicious porcini mushrooms with rice. All product layouts are carefully calibrated and guarantee an excellent balanced taste of the finished dish. You can choose the appropriate method of preparing a side dish below. Among the proposed recipes, you can find those designed for the oven, multicookers, pans and pots. Soups and stuffed peppers, pudding and cutlets – all this is presented in the article. See how to cook rice with porcini mushrooms in the recipe with photos, learn cooking methods and choose new ideas for your culinary experiences.

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Cabbage rolls stuffed with rice and porcini mushrooms

Composition:

• 1 cup rice
• 400 g fresh mushrooms
• 1 average cabbage head
• 1 bulb
• 4 Art. l. vegetable oil
• 2 Art. l. flour
• ½ bunch dill and parsley
• pepper
• salt

For the sauce:

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• 1 bulb
• 1 Art. l. vegetable oil
• 2 Art. l. tomato paste
• Pepper
• salt

1. In order to cook cabbage rolls stuffed with rice and porcini mushrooms, boil the grits in salted water with the addition of 1 tbsp. l. vegetable oil.
2. Rinse the mushrooms, finely chop, fry in vegetable oil along with chopped onions, salt.
3. Combine with boiled rice.
4. For the sauce, finely chop the onion, sauté in vegetable oil, add tomato paste, bring to a boil, salt, sprinkle with pepper.
5. Blanch cabbage leaves in boiling water, remove, cut off thick veins.
6. Put the filling on each sheet, roll up the envelope.
7. Roll cabbage rolls in flour, fry in vegetable oil.
8. Put the finished cabbage rolls in a deep roasting pan, greased with vegetable oil, sprinkle with finely chopped herbs, pour in tomato sauce and bake in the oven until cooked.

Rice with dried porcini mushrooms

Let’s prepare rice with dried mushrooms in the form of cutlets, for this we take the following ingredients:

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• 100 g dried porcini mushrooms
• 1 cup rice
• 2–3 st. l. torment
• parsley
• 3 Art. l. vegetable oil
• nutmeg
• salt

Soak mushrooms overnight, then boil in salted water and chop finely. Boil rice in salted water with the addition of parsley. Combine boiled rice with mushrooms, add nutmeg. It is desirable to grind the mass in a blender. Form cutlets, lightly sprinkle them with flour, fry in oil.

Rice soup with porcini mushrooms.

Ingredients:

• 2 cups vegetable broth
• 6 potatoes
• 50 g of dried mushrooms
• 1 bulb
• 7 carrots
• ½ parsley root
• 1 piece of celery root
• 75 g butter
• 500 grams of rice
• 3–4 tbsp. spoons of sour cream
• Water
• 1 st. tablespoon chopped parsley
• salt to taste.

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Rice with porcini mushrooms in a slow cooker

In order to cook rice with porcini mushrooms in a slow cooker, you need to take the following ingredients:

• 400 g salted or 60 g dried mushrooms
• 50-60 g bacon or fat
• 1-2 bulbs
• ½-½ cup rice
• 2-3 cups of water or decoction
• 1 st. 3 tablespoon tomato puree or 4-XNUMX fresh tomatoes
• Salt
• 2–3 tbsp. spoons of sour cream
• green onions or parsley.

Fry prepared chopped mushrooms and onions in fat until light golden brown. Mix in a slow cooker with washed rice and hot water or mushroom broth, simmer until rice is soft, then add tomato puree or chopped fresh tomatoes and sour cream.

Sprinkle the finished dish with chopped herbs.

Peppers stuffed with rice and porcini mushrooms.

Composition:

• 1 kg sweet bell pepper
• 300–400 g fresh mushrooms
• 1 cup rice
• 2 bulbs
• 100 g of vegetable oil
• 4 tomatoes
• salt and ground pepper to taste.

Wash the pepper, remove the seeds, scald with boiling water. Finely chop the onion, fry in oil, add washed rice, chopped fresh mushrooms and mashed (without skin) 2 tomatoes. Fry the mixture for several minutes. Then pour in ½ cup of water, salt, sprinkle with ground pepper and simmer until the rice is half cooked. Fill the prepared pepper pods with minced meat, put them in a wide low saucepan, pour over the grated and fried tomatoes, add a glass of hot water and simmer over low heat until tender. Peppers can not be stewed, but baked in an oven.

White mushroom and rice pudding.

Ingredients:

• 20 g of dried mushrooms
• 220 grams of rice
• 2-3 bulbs
• 3 eggs
• 60 g butter
• 20 g crackers
• salt – to taste.

Boil the mushrooms until tender, drain and chop. In a boiling mushroom broth (2 times the volume of rice; if the broth is not enough, you can add water), put salt, butter, add rice, mix and cook over low heat. When the rice absorbs the liquid, stir it, close the lid and cook in a medium-heated oven. Combine the prepared rice with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add the beaten egg whites and mix gently but thoroughly again. Put the finished mass into a greased and sprinkled with ground breadcrumbs form, close the lid and bake in the oven for about 1 hour. Remove the finished pudding from the oven and put it on a dish after 5-10 minutes.