Rice Porridge with Mushrooms and Nuts
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Long-Grain Rice - 1½ cups
- Vegetable Oil - 3 tablespoons
- Onion - 1 head
- Aspen mushrooms - 1.8 oz
- Hazelnut - 1.8 oz
- Walnuts - 1.8 oz
- Chopped almonds - 0.9 oz
- Parsley - 1.8 oz
- Celery salt - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the rice, pour in 3 cups of water, bring to a boil, cover the pot with a lid, and cook for 15 minutes.
Step 2
Drain the rice in a colander and rinse with cold water.
Step 3
In a deep skillet, heat 1.5 tablespoons of vegetable oil, add the rice, and sauté it, stirring, for 2–3 minutes.
Step 4
Peel the onion, wash it, finely chop it, sauté in the remaining oil, add the mushrooms, and fry for 2 minutes, then add the chopped hazelnuts, almonds, and walnuts, and cook for another minute.
Step 5
Wash the parsley and celery, dry them, and finely chop.
Step 6
Mix the rice with the sautéed onion and nuts, lightly sauté, season with salt and pepper.
Step 7
Serve the finished porridge on individual plates and sprinkle with chopped herbs.
Step 8
It can be served as a standalone dish or as a side dish with mushroom, vegetable, stewed meat, or poached fish dishes.
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