- 1,5 glasses of rice (350 g)
- 1 large carrot
- 400 g champignons
- 3.5 cups of boiling water
- vegetable oil.
Preparation:
1. Cut champignons into pieces and fry them for 3 tbsp. vegetable oil 5 minutes.
2. Grate the carrots on a medium grater, add to the mushrooms and fry together for another 5 minutes.
3. Add 1 tablespoon to carrots and mushrooms. vegetable oil and fill the rice. It's good to mix everything and let the rice soak up the oil.
4. Pour into the skillet to rice and mushrooms boiling water. Salt to taste.
5. Stew on medium heat for 20 minutes, then reduce to a minimum and leave until completely absorbed water. IMPORTANT: while everything is being prepared - it is desirable not to touch the rice.
6. Once everything is absorbed, turn off and ... try!