Calories: Not specified
Cooking time: Not indicated
Say what you will, but not everyone likes rice as a side dish, even if it is the most delicious basmati or other elite variety of rice. Another thing is rice casserole with mushrooms, the recipe with a photo of which I offer, albeit from ordinary rice and the most everyday products - here you can confidently guarantee that everyone will be full and satisfied. When baked, rice becomes tastier, soaked in oil, the aromas of spices and herbs, and mushrooms and fried vegetables turn the side dish into a full-fledged second course. In this recipe, a filling of sour cream and eggs is added to the casserole, but during Lent these products can be excluded by replacing them with flour diluted with cold vegetable broth.
I also recommend preparing it.
Rice casseroles are also good because you can cook them from regular rice, round or with long grains - the result will be excellent. You need to boil the cereal until half cooked, so that when baking in the oven the rice does not dry out, but rather absorbs the filling and softens. Be sure to fry the mushrooms, onions and carrots so that the casserole has a bright color and rich taste.
How to cook rice casserole with mushrooms
Ingredients:
- rice (dry cereal) – 1 cup;
- carrots – 1 large (200-250 grams);
- fresh champignons – 200 g;
- onions – 2 pcs;
- garlic – 3 small cloves;
- water – 2 glasses;
- vegetable oil – 3 tbsp. spoons;
- green onions or young wild garlic, any greens - a small bunch;
- turmeric, cumin, coriander - a third of a teaspoon each;
- ground paprika – half a teaspoon;
- salt - to taste;
- egg – 1 pc;
- thick sour cream – 2-3 tbsp. spoons;
- sour cream or tomato sauce - for serving.
How to cook with photos step by step
We wash the rice grains, three or four times will be enough. Pour into a cauldron, pour in one and a half glasses of water, and add a little salt. We wait until the water starts to boil, and turn the heat to minimum. Cook the rice covered until it has absorbed all the liquid. Turn it off, without opening the lid, leave it to steam on a warm stove. 
Three carrots on a coarse grater or grate them on a Korean grater and cut the strips into two or three parts, making them shorter.
Wash the champignons and renew the cut on the stems. Cut the mushrooms into small pieces. Cut the onion into small cubes.
While the rice is steaming, in the meantime we turn on the oven so that it slowly warms up to +200 degrees, and fry vegetables and mushrooms. Heat the oil in a frying pan, add the onion and finely chopped garlic. Stir and fry until the onion is lightly browned.
Pour in carrots, mix with onions and garlic. Continue frying until the carrots are soft.
Then add the mushrooms, increasing the heat to quickly evaporate the mushroom juice. After a couple of minutes, turn down the flame again, simmer the mushrooms and vegetables until the champignons are ready. 
Finely chop a bunch of any greens, choosing according to the season or to taste. The recipe uses young wild garlic - it tastes great with both mushrooms and rice. Add the greens to the fried vegetables and mushrooms and mix. 
Salt, add all the spices (select them to taste) and turn off the heat. 
Place the rice in a deep bowl. Place the contents of the pan there along with the oil. Mix.
Preparing the filling for rice casserole with mushrooms. Beat the egg and sour cream with a fork into a homogeneous mass with a foam cap. Pour in half a glass of cold water or vegetable or mushroom broth. Since our rice is not cooked until fully cooked, liquid is necessary during baking.
Pour the filling into the rice and stir. Taste for salt and spices and adjust the taste.
Take a deep baking dish, coat the walls and bottom with vegetable oil. Spread the rice with mushrooms and vegetables in an even layer and level it out.
Place in a hot oven on the middle tier. Bake for 20 minutes at 200 degrees. Then increase the temperature to 220 degrees, move the pan to the upper level and cook for another five minutes until golden brown. As soon as the casserole begins to turn golden around the edges, remove it from the oven.
You can slice the rice and mushroom casserole and serve it either hot, straight from the oven, warm or completely cooled. To prevent the casserole from seeming dry, you can serve it with tomato sauce, and if you are not fasting, finely chop the greens, mix with sour cream or yogurt and add this sauce to the rice casserole with mushrooms. Bon appetit!
Author Elena Litvinenko (Sangina)
It turns out just as tasty and satisfying
step by step recipe with photos
Rice casserole in the oven can be sweet or salty - with mushrooms, minced meat, vegetables, cheese. In any case, it will turn out to be a hearty, tasty dish that can be served for lunch or dinner. One of the excellent options is a casserole with mushrooms; use champignons, oyster mushrooms, or even wild mushrooms for it. In the latter case, the mushrooms must be boiled in salted water for 30 minutes, and then fried.
Ingredients
- 100 g champignons
- 1 onion
- 1 carrot
- 3 chicken eggs
- 2-3 tbsp. l. sour cream
- 2 tbsp. l. vegetable oil
- 1/5 tsp. dried thyme
- 1/5 tsp. ground coriander
- 1/2 tsp. salt
- 100 g long rice
- 2-3 sprigs of fresh herbs for serving
Preparation
1. Champignons can be taken fresh or frozen. Wash them and chop them finely. Let long rice cook, previously washed in cool water. Add salt (half the total amount of salt) and cook until tender (25 minutes).
2. Peel, wash and grate the carrots on a coarse grater. Peel and finely chop a medium-sized onion.
3. Beat a few chicken eggs into a bowl. Add sour cream to them.
4. Also add the remaining salt, ground coriander and dried thyme.
5. Whisk the eggs with spices and herbs.
6. Grease a baking dish with vegetable oil. Place the cooked long rice into the pan.
7. Fry mushrooms, carrots and onions in frying oil - turn the heat to low, stir the food and after 5-6 minutes remove the pan from the heat.
Hello, dear readers! Today I sat down at the computer to write an article about rice casserole and for the first time I don’t have a plan for what this article will be about. Well, of course, it’s clear what about rice casserole. What else? Is it dry and uninteresting to present a recipe for rice casserole and that’s it?
No, I cannot and do not want to dismiss my readers so easily. Why then was it necessary to create this culinary blog? So that it turns into yet another dump of culinary recipes. There are already quite enough of them in our boundless Internet space, and there are many hundreds, if not thousands, of such rice casseroles.
At the very beginning, when I just started blogging, it wasn’t that long ago, I thought I’d start churning out recipes in batches. I’ll print a lot of them and there will be happiness and traffic for me. Here is an example of such an article “” But then I realized. Such rice casserole makers are a dime a dozen, and this won’t surprise anyone now. People reading my blog should learn not only how to cook rice casserole, for example, but also receive some other useful information.
There must be some kind of club of like-minded people in which I am the chairman, and it will depend only on me how interesting it will be in my culinary club. It should be a kind of mini social. a network where everyone can express their opinions, communicate with each other, leave comments, ask questions to the blog author, take part in competitions, etc.
This is what I strive for, not everything is really working out yet, I just don’t have enough time, but I hope with your help I will succeed. Anyone who wishes can start right now. In the article “” you will find the first crossword puzzle for which there are monetary rewards for solving it. Details in the article.
I simply cannot and do not have the right to gather people under the roof of my house and feed them one rice casserole. Imagine you came to visit a person, he silently fed you and sent you on your way. Would you like to return to it later? I think not. Although, for the sake of a freebie, some can endure everything and the next time they are called again, they will also take a few pieces with them.
In my articles, I really wanted not only delicious dishes to be at the forefront, but also simple human communication, and everything that stands behind it. That’s why I’m trying to introduce you to myself, my way of life, my worldview and build a trusting relationship with you, my readers. And rice casserole is essentially just an excuse. Moreover, a favorite and tasty excuse.
When I say rice casserole, you of course understand that I mean my passion for cooking. Someone can say that he’s flooding, he wanted to communicate. He wants to earn money from God on his own. To which I will answer, everyone judges for himself and his judgments depend largely on his upbringing.
Money is not the most important thing in life, although without it there is nothing good either. From time immemorial, our whole life has been connected with this despicable metal and crispy pieces of paper. Many people judge how successful a person’s life is by the amount of waste paper in their bank account. Forgetting about such criteria for assessing human happiness as faith, hope, love, strong family, true friends acquired in suffering and without. Friends not only in words, but also in deeds.
And in the end, even everyday food, when it is prepared with great love, when the cooking process itself gives you great pleasure, when your family and friends thank you with warm words and give you their smile as a token of gratitude for your work - this is HAPPINESS!
You don’t need to see people only as objects on which and with the help of which you should earn your capital. These are, first of all, living beings who, just like you, want to eat, sleep, laugh, cry, love, believe, hate - in general, in one word, live.
That’s why I don’t want and don’t have the moral right to stupidly brush off my readers by talking on my culinary blog only about casseroles and the like. For this purpose, there are collections of culinary recipes in bookstores. I want to believe that you agree with me. Is not it? Maybe you have a different opinion on these issues? I look forward to your comments, and also suggest subscribing to my news.
Well, just an hour ago I was thinking. What should I write about in the article? As soon as I wrote down my thoughts on paper, a small article immediately took shape. Let's move on.
So, now about her darling, casserole. Let me start with the fact that it is fasting and will be a good help to all fasting people during the days of strict fasting. I recommend trying it out. Once you try the casserole, you won’t be able to tell right away that this dish is lean. There's nothing fancy about it though. Everything is very simple.
Lenten casserole
Take the following products for rice casserole:
- two glasses of rice
- vegetable oil 7 tablespoons
- one carrot
- a tablespoon of capers
- 100-150 grams pitted olives
- two heads of onions
- parsley
- one leek
I start preparing the treat by preparing the vegetables. I peel the onions and chop them finely.
Carrots face the same fate. I just cut it into circles like this.
Add 5 tablespoons of vegetable oil to the pan.
I add the onion and start frying it.
I don't wash the rice. I add it to the onion.
I pass it until it becomes transparent.
I fry carrot slices in vegetable oil.
Finely chop the leek.
Transfer to a plate and add salt.
I cut the olives into two halves and...
I add them to the onions.
I add a spoonful of capers to the rice casserole filling.
I stir.
I put half of the rice in the mold. I put a layer of carrots on it.
Add the prepared filling to the carrots.
It is no coincidence that rice is recommended for dietary nutrition, because it has cleansing properties from toxins and excess liquid. Rice dishes are prepared for medical nutrition, many dishes with rice are also on the children's menu. And during fasting days, delicious rice dishes on your table will come in very handy.
Useful properties of rice
Rice contains B vitamins, as well as vitamin 33, E and carotene. Many people know that these substances are needed for healthy skin, nails and hair, as well as for the normal functioning of the nervous system.
Rice is also rich in microelements that ensure the performance of our body - selenium and iodine, phosphorus and potassium, iron and zinc, and, of course, calcium, necessary for joints.
Almost half of rice consists of starch, which is easily absorbed by the body and stimulates the gastrointestinal tract, and the presence of complex carbohydrates makes rice dishes very nutritious and easy to digest.
Recipes for Lenten Rice Dishes
Among the Lenten rice dishes there are a lot of recipes for delicious casseroles and porridges. And this is no coincidence, because casseroles and porridges are known to us from ancient Russian cuisine. True, they used to be called Krupeniki, Grechaniki, Lapshevniks, etc.
Delicious casseroles and porridges can be made from rice. The proposed Lenten recipes are suitable for those who observe fasting. And these dishes will also come in handy on a regular everyday menu.
Rice casserole with mushrooms
Lenten dish with butter
Products: 300g rice, 200g boiled mushrooms, 100g onions, 100g carrots, 50g vegetable oil, herbs, salt to taste.
Peel and chop the onion, wash the carrots, peel and grate on a coarse grater. Sauté the prepared onions and carrots in vegetable oil for 3-5 minutes.
Pass the boiled mushrooms through a meat grinder. Boil the rice in salted water until tender, then drain and rinse.
Mix rice, mushrooms and sauteed vegetables, add salt and pepper, stir, sprinkle with herbs and place in a baking dish.
Bake in the oven until browned.
Rice porridge with pumpkin
Lenten dish without oil
Products: 500g pumpkin, 200g rice, 400g soy milk, 400g water, 2 tablespoons sugar, salt to taste.
Sort the rice, rinse and pour boiling water so that the water covers the grain by 2 cm, and close the lid tightly. When the rice swells, add soy milk, put it on low heat and cook the rice until tender.
Wash the pumpkin, peel it, cut it into small cubes and sprinkle with sugar. When the pumpkin gives juice, put it on low heat and cook until soft. Then the pumpkin needs to be mixed with boiled rice and brought to a boil.
Rice soup with cherries
Lenten dish without oil
Products: 500g cherries (you can take frozen ones), 4-5 tablespoons of rice, 5-6 glasses of hot water, 0.5 cups of sugar.
Sort the cherries, remove the seeds and place in a separate bowl so that the cherries release juice. Pour hot water over the cherry pits, bring to a boil, boil for 2-3 minutes, then strain.
Put rice into the strained decoction of cherry pits, add sugar and boil over low heat for about 30 minutes, then add the cherries along with the juice to the soup, bring to a boil and cook for another 5-7 minutes.
Bon appetit!
Rice porridge casserole in the oven is an extremely tasty, quite filling dish with a mushroom aroma and an appetizing cheese crust, as well as a wonderful taste of spices in the cream. It is eaten very quickly, and absolutely all of it, down to the last piece.
This casserole with rice and mushrooms is prepared quickly and easily in the oven, the main thing is to stock up on good mushrooms. For this casserole, you can use any mushrooms that you have, or those that you like. Forest ones are perfect.
Unfortunately, I didn’t have wild ones, so I went to the nearest vegetable shop to choose the freshest champignons, white, whole and with closed caps. And there I also came across oyster mushrooms - tight branches with pleasantly smelling small mushrooms.
It was immediately decided that mushrooms would not ruin the dish, so I came home with two bags and immediately started cooking. Very soon the casserole with rice and mushrooms was ready. And even with two types: champignons and oyster mushrooms. Amazing!
Ingredients
- oyster mushrooms – 300 g
- champignons – 300 g
- rice – 1 cup
- water (broth) – 2 cups
- onions – 2 pcs.
- sour cream – 3 tbsp.
- hard cheese – 100 g
- butter – 20 g
- green dill and parsley - several sprigs
- mixture of peppers - to taste
- ground paprika and coriander – a pinch each
- salt - to taste
- vegetable oil - for frying mushrooms and onions
How to make rice casserole
- I washed the champignons in warm water, cut them into slices and fried them.
- I also rinsed the oyster mushrooms, separated the mushrooms from each other and also fried them in a separate frying pan. I added salt.
- I washed the rice several times and filled it with water.
- Sent it to cook until fully cooked. I salted it.
- Peeled and chopped the onion.
- I put it in a frying pan with vegetable oil and added a small piece of butter. In general, for such casseroles, I like to fry the onions with the addition of butter - it gives the onions a certain sweetness and caramelizes them.
- When the onion became soft, I threw in the oyster mushrooms and champignons that had already been fried by this time.
- Then I added sour cream. I threw in the spices – paprika, coriander and ground a mixture of peppers.
- I mixed it and threw in the greens (I had them frozen, but it doesn’t matter at all - throw in any, fresh, dried, frozen). Stirred again.
- Then I added it to the cooked rice. Mixed mushroom filling with rice.
- I greased the mold well with butter.
- I posted the future casserole. Placed hard cheese on top. Again, I had it frozen, so I had to cut it into small layers. And in general it needs to be rubbed.
- I put it in the oven for 20 minutes at a temperature of 190 degrees - the cheese should melt thoroughly.
- That's all, a delicious rice casserole with mushrooms from rice porridge in the oven is ready. You can invite everyone to dinner.
Bon appetit!
