Mushroom dishes with rice

In the arsenal of favorite dishes of every family, there must be rice with champignons, because these products are prepared quite quickly, and their skillful combination with other ingredients will help to build both everyday food and luxurious food for the festive table. Below are recipes for every taste, which will surely appeal to both adults and children. All of them are distinguished by ease of preparation at home, availability of products, incomparable taste and aroma. Many of the presented dishes are suitable for vegetarians and those who want to keep their figure slim.

Fish with rice and mushrooms

Ingredients

• 700 g cod fillet (or perch)
• 1 cup rice
• 1 clove garlic
• 1 Leek
• 4 art. tablespoons vegetable oil (or margarine)
• 200 g fresh mushrooms
• water
• 1 cup fresh peas (or canned green peas)
• tomatoes (or red capsicum)
• 1 sour apple (or 3-4 lemon slices)
• herbs, salt, pepper

Despite the large number of recipes that tell how to cook rice with champignons, fish dishes will always be the most popular among culinary specialists, as the most satisfying, tasty and fragrant.

Mushrooms with minced rice and eggs

Ingredients

• 500 g fresh mushrooms
• 2 tbsp. tablespoons fat (or margarine)
• 1 cup boiled rice
• 1 egg
• 1 parsley root
• salt
• grated cheese
• butter

The recipe for a dish with champignons and minced rice allows you to cook an unusual lunch or dinner for the whole family.

1. For medium-sized mushrooms, cut the stem so that the hat remains intact. Finely chop the legs and stew in fat along with grated parsley root. Add boiled rice, raw egg and salt.
2. Salt the mushroom caps, fill them with minced meat and transfer to a greased refractory dish (or mold). Top with pieces of butter and sprinkle with grated cheese.
3. Bake until the mushrooms are cooked through and the whole dish is golden brown. The remaining minced meat is baked in a slide.
4. As a side dish for champignon mushrooms with rice, serve sour cream sauce, as well as stewed or boiled vegetables.

Pilaf with champignons, rice and ham

Ingredients

• 800 g mushrooms
• 120 ml of vegetable oil
• 2 medium onions
• 1 carrots
• 250g 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 champignons with rice step by step and get an amazing fragrant pilaf as a result.

1. Wash the mushrooms and, depending on the size, cut into halves or quarters.
2. Saute mushrooms in 2 tbsp. tablespoons of oil for 5-10 minutes, then set the pan aside.
3. Peel and finely chop 1 onion. Heat up in a cauldron 3 tbsp. tablespoons of vegetable oil and fry the onion in it. Add thinly sliced ​​carrots, fry. Then put the rice and, stirring, cook it until transparent. Pour in hot water and boil in an open saucepan over high heat for 8-10 minutes, until small holes appear on the surface.
4. After that, cover the pan with a lid and cook over low heat for another 10-12 minutes – until the rice has increased in volume.
5. Cut the second onion into thin rings. Chop the ham into small cubes.
6. Pour the remaining oil into the pan, add the onion and simmer for 2-3 minutes. Then add the ham cubes and simmer them lightly; the bow should remain tough.
7. Mix rice with mushrooms and a mixture of onion and ham, salt and pepper. Simmer for 3-5 minutes over very low heat.
8. Sprinkle with chopped parsley before serving.

This recipe is presented with a photo so that rice with champignons turns out even for those who take their first steps in the culinary arts.

Recipe for rice with vegetables and champignons

Ingredients

• Water – 3 glasses
• Rice – 1/2 cup
• Parsley root -1 pc.
• Celery root -1 pc.
• Carrots – 1 pieces.
• Savoy cabbage – 100 g
• Dried champignons – 20 g
• Vegetable oil – 4 tbsp. l.
• Parsley greens – 10 g
• Salt – to taste

The recipe for rice with vegetables and champignons will be appreciated by those who love light, nutritious, low-calorie dishes.

1. Pour the mushrooms with a small amount of cold water and leave for 3 hours, then put on a slow fire, cook until tender, put in a colander and chop.
2. Pour rice with salted water, add a little vegetable oil and boil.
3. Peel the roots, cut into strips along with Savoy cabbage, pour water and boil.
4. Combine vegetables with mushrooms and rice, salt to taste. Before serving, arrange the dish on portioned plates and garnish with parsley sprigs.

Rice with fried champignons and milk sauce in the oven

Ingredients

• 250 g basmati rice
• 150 g fresh mushrooms
• 100 g melted butter
• 1 large onion
• 2 Art. tablespoons flour
• 1 glass of milk
• 2 st. tablespoons grated cheese
• salt and ground chili pepper to taste

1. Pour the sorted and washed rice with cold water and leave for 10-12 hours.
2. Rinse the mushrooms thoroughly, chop and fry in half the ghee. Finely chop the onion and fry in the remaining half of the ghee.
3. Dilute the flour with milk, salt and pepper. Put the onion into the pan along with the oil in which it was fried, and pour the milk mixture. Place the saucepan on the heat and stir continuously until the sauce thickens. Dry the rice and pour boiling water over it, carefully drain the water after 20 minutes.
4. Mix the swollen warm rice with fried champignons and the oil in which they were fried. Salt and pepper. Pour 2/3 of the milk sauce into the rice and stir.
5. Grease a fireproof dish with oil. Put a pile of rice on it, pour the remaining milk sauce, sprinkle with cheese.
6. Bake rice with mushrooms and sauce in an oven preheated for about 20 minutes.

Salad recipe with rice, chicken, champignons and onions

Ingredients

• 400 g chicken fillets
• 120 grams of rice
• 100 g mushrooms
• 150 g sweet pepper
• 150 g cucumbers
• 100 g Yalta onion
• 120 g green olives
• 150 g canned corn
• 1 st. l. mild mustard
• lemon juice 1
• olive oil
• salt to taste

The salad recipe with rice, chicken, champignons will surely remain in the arsenal of the hostess’s favorite dishes, because it is impossible to resist its amazing taste.

1. Boil rice in salted water. Leave to cool.
2. Prepare a mixture of 5 tbsp. l. olive oil, 1 tbsp. l. mustard, juice of ½ lemon.
3. Marinate the chicken fillet for 30-40 minutes in 1/3 of the prepared 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 cut into slices.
4. Pepper, cucumbers, onion cut into thin half rings, sprinkle the onion with lemon juice.
5. Mushrooms cut into slices, fry in olive oil in a very hot pan for 2 minutes on each side.

Preparation

1. Put a layer of rice with champignons and onions on a dish, lightly pour over the sauce.
2. Place peppers, cucumbers and flat fillets on top, brushing each layer with sauce.
3. Garnish the salad with olive halves on top, and around the edge with canned corn.

Mushroom and chicken salad

Ingredients

• 200 g mushrooms
• 1/2 chicken carcass
• 50 g butter
• 1 peeled tomato
• 30 g green peas
• 1 bulb
• 250 g of boiled rice
• 1/2 l broth
• 1 teaspoon lemon juice
• salt, pepper, celery

Rice with champignons and chicken meat can be cooked in a variety of variations, for example, with the addition of vegetables, herbs and green peas. It turns out a simple, but hearty, tasty dish, ideal for a homemade dinner.

Rinse fresh mushrooms, boil, put in a colander, cut into strips and moisten with lemon juice.

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

Canned champignon salad with rice and olives

Ingredients

• 200 g canned champignons
• 1 cup boiled rice
• 1 can of olives
• 3-4 tablespoons vegetable oil
• 1-2 tablespoons lemon juice
• salt, ground black pepper

1. Preparation of a salad with rice and canned champignons begins with the processing of mushrooms, which must be washed with cold water, finely chopped and slightly warmed in vegetable oil. Next, remove the pits and finely chop the olives.
2. Boil friable rice, cool, mix with mushrooms and olives, add chopped greens.
3. Prepare salad dressing from vegetable oil, salt, black pepper and lemon juice.
4. Put the salad on a dish with a slide, pour over the dressing, refrigerate for 30-40 minutes.

Rice with champignons, cheese, vegetables and herbs

Ingredients

• 8 pods of sweet pepper,
• 2 a glass of rice
• 3 art. tablespoons butter (margarine)
• 250 g mushrooms
• 8 medium tomatoes
• 150 g grated sыra
• 2 bulbs
• 1 bunch of parsley
• 1 cup sour cream
• 2 cups vegetable broth
• salt, ground black pepper

Rice with champignons, cheese, vegetables, herbs and spices is a tender and fragrant dish with an expressive taste, which is undoubtedly worth spending some time on it.

Wash pepper, remove seeds, cut into slices. Finely chop the onion, fry in 2 tablespoons of butter until amber, add washed and chopped mushroom legs, lightly fry, add dry rice, mix and fry a little more. Transfer to a saucepan, pour hot broth, boil a little, salt, then keep the saucepan warm for several hours.

Wash the tomatoes, cut into slices. Stew the prepared mushroom caps in the rest of the oil.

Grease a fireproof dish with oil, put rice, pepper and tomatoes in layers, sprinkle with salt, black pepper and grated cheese, repeat the layers in the same sequence. Pour sour cream, put mushroom caps, and on them a few pieces of butter. Bake in a hot oven for 20 minutes. Serve, sprinkled with finely chopped parsley, with a salad of various vegetables.

Pie with champignons and rice

Ingredients

• yeast dough

For filling

• 200 g dried champignons
• 1 onions
• 2–3 tbsp. tablespoons butter or margarine
• 100 g rice, salt and pepper to taste

For lubrication

• 25 g butter or egg yolk

Boil dried mushrooms, put them in a sieve or colander, rinse thoroughly, pass through a meat grinder or chop with a knife or chopped. Lightly fry the finely chopped onion, add separately fried mushrooms to it, fry everything for 3 minutes, then cool, mix with crumbly rice and use the filling for the pie.

Roll out the dough into a round cake, carefully transfer to a greased baking sheet.

Put the mushroom filling in the middle of the cake, smooth it over the entire surface, carefully bend the edges and bake at a temperature of 200–210 ° C until cooked.

After baking, grease the side of the pie with melted butter. If desired, both the side and the surface of the pie can be decorated with elements from the dough: leaves, ears, flowers or mushrooms fashioned from dough (if the pie is with mushrooms). In this case, before baking, the edge of the cake is smeared with egg yolk. The cake will have a beautiful amber color and an appetizing appearance.

Pie with mushrooms can be baked with a filling of fresh or salted mushrooms, with the only difference being that fresh mushrooms must first be boiled, chopped, then fried in butter, and salted mushrooms must first be washed, put on a sieve, finely chopped, and then fried. Fresh or salted mushrooms for a pie should be taken 500 g, all other components – as indicated in the recipe.

Champignons with rice, tomatoes and sour cream

Ingredients

• 400 g salted or 60 g dried champignons
• 50-60 g bacon or fat
• 1-2 bulbs
• 2 – cups of 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 with washed rice and hot water or mushroom broth. Simmer rice until half cooked, then add tomato puree or chopped fresh tomatoes, mix. Pour sour cream over mushrooms with rice and tomatoes, simmer until the dish is completely cooked. Sprinkle with chopped herbs.

Serve a salad of pickled cucumbers, tomatoes or cabbage as a side dish.

Mushrooms stuffed with brown rice

Ingredients

• mushrooms – 500 g
• boiled brown rice – 250 g
• parsley root – 1 pc.
• bread crumbs – 60 g
• vegetable oil – 50 ml
• salt to taste

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

Mushroom soup with rice, onions and carrots

Ingredients

• 30 g dried champignons
• 0,5 liters of water
• 40 g onions
• 50 г моркови
• 25 g melted butter
• 40 grams of rice

Rinse dried mushrooms thoroughly and soak for 4 hours in water, then boil in the same water. Strain the broth, and finely chop the boiled mushrooms and lower them back into the broth. Fry finely chopped onion in melted butter and add it to the broth. Add the sorted washed rice here and cook the soup until the rice is fully cooked. As the liquid boils away, add hot water (up to a volume of 0,5 l). Soup with rice, mushrooms, onions and carrots is served hot with sour cream and fresh parsley.

Recipe for rice pilaf, champignons and vegetables in a slow cooker

Ingredients

• 2 a glass of rice
• 2,5 cup water
• 300 grams of mushrooms
• 1 large onion
• 1 large carrot
• 1 small tomato
• herbs, salt (to taste)

Rice with champignons and vegetables in a slow cooker can be made in a matter of minutes, which will help out a modern hostess who needs to quickly deal with lunch.

Fry chopped onions, grated carrots, chopped tomatoes and mushrooms in oil in a slow cooker (baking mode, 10 minutes). Add washed rice, water, salt, mix, turn on the “pilaf” mode (time is set automatically). At the end of the mode, add greens to the pilaf, you can sweat a little more in the heating mode.

How to cook champignons with rice and peas in a slow cooker

Ingredients

• long grain brown rice – 1,5 cups
• chicken or vegetable broth – 6 cups
• shallots – 3 feathers
• asparagus stalks – 8-12 pcs.
• frozen peas – 1 cup
• champignons – 10 pcs.
• carrots – 1 pcs.
• 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 champignons with rice in a slow cooker to please the family, surprise guests and show your excellent culinary skills in the home kitchen? The following recipe will help the hostess make a chic dish with a captivating taste and aroma and get admiring reviews.

1. Pour the required amount of brown rice into the pan and pour in the broth, season with salt and pepper.
2. Cover with a lid, select the PILAF/BUCKWHEAT program and cook for 40 minutes.
3. While the rice is cooking, prepare and chop the rest of the ingredients except for the grated cheese.
4. After 40 minutes, add the vegetable mixture, stir and continue cooking until the multicooker enters the KEEP WARM mode (about 10 more minutes).
5. Sprinkle with grated cheese and serve.
6. This multicooker rice recipe with champignons should be kept in your piggy bank, because it is quite suitable for special occasions.

Mushroom soup with rice and cream

Ingredients

• 1¼ cups chicken broth
• 1 glass of cream
• 500 g mushrooms
• 5 a glass of rice
• 2 bulbs
• 1 clove garlic
• vegetable oil
• ground black pepper
• salt, Provence herbs, croutons, herbs

Mushrooms cut into slices. Chop the onion finely. Rinse rice. Set the “Baking” mode in the multicooker, pour a small amount of vegetable oil into the bowl, let it warm up. Add the onion and sauté, stirring occasionally, for 10 minutes. Add mushrooms and stir. Close the lid of the multicooker and cook for 20 minutes. Pour in the broth, add the rice, garlic, salt, pepper and Provence herbs, passed through a press, cook in the “Stewing” mode for 30 minutes. In the finished soup with rice and champignons, season with cream and heat (without boiling) in the “Steaming” mode. Serve with crackers, sprinkled with finely chopped herbs.

Rice with champignons in a creamy sauce with spices

Ingredients

• rice (1 cup, preferably long, parboiled, polished)
• 300 g mushrooms
• cream 400 ml
• 1 medium onion
• salt
• seasoning to taste
• herbs for decoration
• butter 50 g

The right amount of rice is thoroughly washed in cold water, then boiled in lightly salted water for 25 minutes.

While the rice is boiling, prepare the sauce. To do this, wash the onion, cut into small cubes, fry in a pan in pre-melted butter. Rinse the mushrooms, cut into thin slices, add to the onion. Fry 10 min. After that, pour cream into the pan, reduce the heat, add spices and salt, mix everything thoroughly. Simmer this mixture for 15-20 minutes. Drizzle rice with prepared sauce.

Sprinkle rice with champignons in a creamy sauce with chopped herbs and serve hot on wide plates.