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You can cook rice with porcini mushrooms as a side dish and main course for dinner and lunch. You can read about how to do it properly in order to preserve the nutritional value of this amazing product on this page. And will help you cook delicious porcini mushrooms with rice recipes that are time-tested, the experience of many housewives and eminent chefs. All product layouts are carefully calibrated to ensure an excellent balanced taste of the finished dish. You can choose a suitable preparation method for the side dish below. Among the proposed recipes, you can find those intended for the oven, multicooker, pans and pots. Soups and stuffed peppers, pudding and cutlets are all presented in the article. See how to cook rice with porcini mushrooms in a recipe with a photo, learn how to cook it, and choose new ideas for your culinary experiences.

Cabbage rolls stuffed with rice and porcini mushrooms

Composition:

• 1 glass of rice
• 400 g fresh mushrooms
• 1 medium head of cabbage
• 1 onion
• 4 tbsp. l. vegetable oil
• 2 tbsp. l. flour
• 1/2 bunch dill and parsley
• pepper
• salt

For the sauce:

• 1 onion
• 1 tbsp. l. vegetable oil
• 2 tbsp. l. tomato paste
• Pepper
• salt

1. In order to prepare cabbage rolls stuffed with rice and porcini mushrooms, boil the cereals in salted water with the addition of 1 tbsp. l. vegetable oil.
2. Rinse the mushrooms, chop finely, fry in vegetable oil with chopped onions, salt.
3. Combine with boiled rice.
4. For the sauce, finely chop the onion, sauté in vegetable oil, add tomato paste, bring to a boil, season with salt, sprinkle with pepper.
5. Blanch cabbage leaves in boiling water, remove, cut off thick veins.
6. Put the filling on each sheet, roll it up in an envelope.
7. Dip the cabbage rolls in flour, fry in vegetable oil.
8. Put the prepared cabbage rolls in a deep roasting pan, greased with vegetable oil, sprinkle with finely chopped herbs, pour in tomato sauce and bake in the oven until tender.

Rice with dried porcini mushrooms

Let's cook rice with dried mushrooms in the form of cutlets, for this we take the following ingredients:

• 100 g dried porcini mushrooms
• 1 glass of rice
• 2-3 st. l. flour
• parsley
• 3 tbsp. l. vegetable oil
• nutmeg
• salt

Soak the mushrooms overnight, then boil in salted water and chop finely. Boil the rice in salted water with the addition of parsley. Combine boiled rice with mushrooms, add nutmeg. It is desirable to grind the mass in a blender. Form cutlets, lightly sprinkle them with flour, fry in oil.

Rice soup with porcini mushrooms.

Ingredients:

• 2 cups vegetable broth
• 6 potatoes
• 50 g dried mushrooms
• 1 onion
• 7 carrots
• 1/2 parsley root
• 1 slice of celery root
• 75 g butter
• 500 g rice
• 3-4 st. sour cream spoons
• Water
• 1 tbsp. a spoonful of chopped parsley
• salt to taste.

Rinse the dried mushrooms, cover with cold water for 3-4 hours, and then cook in it.

Remove, cut into small slices, and strain the broth.

Peel the onion, rinse, chop finely, put in a deep frying pan and fry in hot oil.

Then add chopped roots, carrots, boiled mushrooms, vegetable broth and simmer (until the roots are soft).

After that, spread the stewed vegetables evenly in pots with hot strained mushroom broth, bring to a boil, add washed rice, potatoes cut into small cubes and cook for about 20 minutes.

3–5 minutes until ready, season with salt and sour cream. When serving, sprinkle with herbs.

Rice with porcini mushrooms in a slow cooker

In order to cook rice with porcini mushrooms in a slow cooker, you need to take the following ingredients:

• 400 g salted or 60 g dried mushrooms
• 50-60 g bacon or fat
• 1-2 onions
• ½ – ½ cup rice
• 2-3 glasses of water or broth
• 1 tbsp. a spoonful of tomato puree or 3-4 fresh tomatoes
• Salt
• 2-3 st. sour cream spoons
• green onions or parsley.

Fry the prepared shredded mushrooms and onions in fat until light golden brown. Mix in a slow cooker with washed rice and hot water or mushroom broth, simmer until rice is tender, then add tomato puree or chopped fresh tomatoes and sour cream.

Sprinkle the finished dish with chopped herbs.

Pepper stuffed with rice and porcini mushrooms.

Composition:

• 1 kg sweet bell pepper
• 300-400 g fresh mushrooms
• 1 glass of rice
• 2 onions
• 100 g vegetable oil
• 4 tomatoes
• salt and ground pepper to taste.

Wash the pepper, remove the seeds, scald with boiling water. Finely chop the onion, fry in oil, add washed rice, chopped fresh mushrooms and mashed (skinless) 2 tomatoes. Fry the mixture for a few minutes. Then pour in ½ glass of water, salt, sprinkle with ground pepper and simmer until the rice is half cooked. Fill the prepared pepper pods with minced meat, place them in a wide low saucepan, pour over the grated and fried tomatoes, add a glass of hot water and simmer over low heat until tender. You can not stew the pepper, but bake it in the oven.

Porcini mushroom and rice pudding.

Ingredients:

• 20 g dried mushrooms
• 220 g rice
• 2-3 onions
• 3 eggs
• 60 g butter
• 20 g rusks
• salt to taste.

Boil the mushrooms until tender, drain and chop. In a boiling mushroom broth (2 times the volume of rice; if the broth is not enough, you can add water) put salt, butter, add rice, stir and cook over low heat. When the rice has absorbed the liquid, stir it, close the lid and cook in a medium-heated oven. Combine cooked rice with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add the whipped egg whites and mix gently but thoroughly again. Put the finished mass in a greased and sprinkled with ground breadcrumbs form, close the lid and bake in the oven for about 1 hour. Remove the finished pudding from the oven and put it on a dish after 5-10 minutes.