Rice casserole with mushrooms. Rice porridge casserole with mushrooms in the oven Rice casserole with mushrooms in the oven recipe

step by step recipe with photo

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 Forest mushrooms. 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 into a bowl chicken eggs. 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.

Cooking time: 1 hour

Number of servings: 5 pcs.

Type of cuisine: European

Type of dish: main courses

The recipe is suitable for:
dinner.

Ingredients for the recipe “Rice Casserole with Mushrooms”:

Onions 1 pc. Unrefined sunflower oil 3 tbsp. l. Butter 2 tbsp. l. Milk 125 ml Ground black pepper 1 g Long grain rice 0.5 tbsp. Sour cream 1 tbsp. l. Salt 0.5 tsp. Hard cheese 75 g. Fresh champignons 200 g. Chicken eggs 3 pcs.

How to cook rice casserole with mushrooms

I bring to your attention a hearty and tasty dish - rice casserole with mushrooms. This casserole is quite simple to prepare, and we almost always have the ingredients in our refrigerator. It’s also nice that the rice casserole with mushrooms is prepared quickly.

You can use wild mushrooms for this casserole, but champignons are always more accessible. The casserole is best served hot with homemade pickles.

Preparation of the recipe “Rice casserole with mushrooms”:

Step 1

For work we need rice, champignons, onion, hard cheese, eggs, milk, sour cream, salt, black ground pepper.

Step 2

Peel 1 onion, cut into cubes and fry on sunflower oil(3 tbsp) until light golden.

Step 3

Add peeled and sliced champignons (200 g). Cook for 5 minutes. Add 1 tbsp. l. sour cream and cook for another 3 minutes.

Step 4

Combine 125 ml of milk with 3 eggs and beat with a whisk.

Step 5

Boil 0.5 cups of rice until tender.

Step 6

In a bowl, combine mushrooms with onions, rice, egg-milk mixture, salt (0.5 tsp), pepper (1 g). Mix.

Calories: Not specified
Cooking time: Not indicated

Whatever you say, 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, a recipe with a photo of which I offer, albeit from regular 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 and 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 cold water or vegetable, 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 mold to the upper level and cook for another five minutes until golden brown crust. 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

Casserole from rice porridge in the oven - it is extremely tasty, quite hearty dish with mushroom aroma and appetizing cheese crust, and also with 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 good mushrooms. For this casserole, you can use any mushrooms that you have, or those that you love. 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 some 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 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). Mixed again.
Then I added it to the cooked rice. Mixed it up mushroom filling with rice.
I greased the mold well with butter.
I posted the future casserole. Posted on top hard cheese. 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!

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 just another landfill 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 wants 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 stood at the forefront, as well as 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 entire life has been connected with this despicable metal and crisp 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 what it is. this dish lean. There's nothing fancy about it though. Everything is very simple.