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Rice with mushrooms must be in the arsenal of every family's favorite dishes, because these products are prepared quite quickly, and their skillful combination with other components will help to build both everyday food and luxurious dishes for the festive table. Below are recipes for every taste that will surely please both adults and children. All of them are distinguished by ease of preparation at home, availability of products, incomparable taste and aroma. Many of the dishes presented are suitable for vegetarians and those who wish to keep their figure slim.

Fish with rice and mushrooms

Ingredients

• 700 g cod fillet (or perch)
• 1 glass of rice
• 1 clove of garlic
• 1 leek
• 4 tbsp. tablespoons of vegetable oil (or margarine)
• 200 g fresh champignons
• water
• 1 cup fresh peas (or canned green peas)
• tomatoes (or paprika)
• 1 sour apple (or 3-4 lemon slices)
• greens, salt, pepper

Despite the large number of recipes telling how to cook rice with mushrooms, fish dishes will always enjoy the greatest success among culinary experts, as they are the most hearty, delicious and aromatic.

Cut the fish into slices and sprinkle with salt, put in the cold. Lightly fry the rice with grated garlic and chopped leeks in fat, but do not brown. Pour in water and cook over low heat.

Stew the mushrooms in their own juice, then, together with the liquid released from them, mix with rice and simmer again until tender.

Put fresh peas and fish in about the middle of stewing and, without stirring, bring to readiness for a couple. Finally, add the roots cut into thin slices. Simmer all products for another five minutes.

Decorate the finished dish with lemon slices. Serve raw vegetable salad for garnish.

Mushrooms with minced rice and eggs

Ingredients

• 500 g fresh champignons
• 2 tbsp. tablespoons of fat (or margarine)
• 1 cup cooked rice
• 1 egg
• 1 parsley root
• salt
• grated cheese
• butter

The recipe for the dish with mushrooms and minced rice allows you to prepare an unusual lunch or dinner for the whole family.

1. For medium-sized mushrooms, cut out the stem so that the cap remains intact. Finely chop the legs and simmer in fat along with grated parsley root. Add boiled rice, raw egg and salt.
2. Salt the mushroom caps, fill them with minced meat and transfer to a greased refractory dish (or mold). Put pieces of butter on top and sprinkle with grated cheese.
3. Bake until the mushrooms are baked and the whole dish is covered with a golden crust. Bake the remaining minced meat with a slide.
4. Serve sour cream sauce, as well as stewed or boiled vegetables as a side dish for mushrooms, champignons with rice.

Pilaf with mushrooms, rice and ham

Ingredients

• 800 g champignons
• 120 ml vegetable oil
• 2 medium onions
• 1 carrot
• 250 g rice (better long grain)
• 200 g ham
• 500 ml of water
• parsley, salt, ground white pepper to taste

The following recipe will tell you how to cook mushrooms with rice step by step and get an amazing fragrant pilaf as a result.

1. Wash the mushrooms and cut them into halves or quarters, depending on the size.
2. Fry mushrooms in 2 tbsp. tablespoons of oil for 5-10 minutes, then set the pan aside.
3. Peel and finely chop 1 onion. Heat 3 tbsp in a cauldron. tablespoons of vegetable oil and fry the onion in it. Add carrots, chopped into thin strips, fry. Then put rice and, stirring, cook it until transparent. Pour in hot water and simmer in an open saucepan over high heat for 8-10 minutes, until small holes appear on the surface.
4. After that, cover the pan with a lid and cook on low heat for another 10-12 minutes - until the rice has increased in volume.
5. Cut the second onion into thin rings.Chop the ham into small cubes.
6. Pour the remaining oil into a saucepan, add the onion and simmer for 2-3 minutes. Then add the ham cubes and simmer them slightly; the bow must remain tough.
7. Mix rice with mushrooms and a mixture of onions and ham, season with salt and pepper. Simmer for 3-5 minutes on very low heat.
8. Sprinkle with chopped parsley before serving.

This recipe is presented with a photo, so that rice with mushrooms will turn out even for those who take their first steps in the culinary art.

Recipe for cooking rice with vegetables and mushrooms

Ingredients

• Water - 3 glasses
• Rice - 1/2 cup
• Parsley root -1 pc.
• Celery root -1 pc.
• Carrots - 1 pc.
• Savoy cabbage - 100 g
• Dried champignons - 20 g
• Vegetable oil - 4 tbsp. l.
• Parsley - 10 g
• Salt to taste

The recipe for cooking rice with vegetables and mushrooms will be appreciated by those who love light, nutritious, low-calorie dishes.

1. Pour the mushrooms with a small amount of cold water and leave for 3 hours, then put on low heat, cook until tender, put in a colander and chop.
2. Pour the rice with salted water, add a little vegetable oil and boil.
3. Peel the roots, cut into strips with the savoy cabbage, add water and boil.
4. Combine vegetables with mushrooms and rice, salt to taste. Before serving, arrange the dish on portioned plates and garnish with parsley sprigs.

Rice with fried mushrooms and milk sauce in the oven

Ingredients

• 250 g basmati rice
• 150 g fresh champignons
• 100 g ghee
• 1 large onion
• 2 tbsp. tablespoons of flour
• 1 glass of milk
• 2 tbsp. tablespoons of grated cheese
• salt and chili powder to taste

1. Pour over the sorted and washed rice with cold water and leave for 10-12 hours.
2. Rinse the mushrooms thoroughly, chop and fry in half melted butter. Finely chop the onion and fry in the remaining half of the ghee.
3. Dissolve flour with milk, salt and pepper. Put the onion in a saucepan along with the oil in which it was fried, and cover with the milk mixture. Put the saucepan on the fire and stir the contents continuously until the sauce thickens. Dry the rice and pour boiling water over it, carefully drain the water after 20 minutes.
4. Mix the swollen warm rice with the fried mushrooms and the oil in which they were fried. Season with salt and pepper. Pour 2/3 of the milk sauce into the rice and stir.
5. Grease a refractory dish with oil. Put the rice on it in a heap, cover with the remaining milk sauce, sprinkle with cheese.
6. Bake rice with mushrooms and sauce in the oven, preheated for about 20 minutes.

Salad recipe with rice, chicken, mushrooms and onions

Ingredients

• 400 g chicken fillet
• 120 g rice
• 100 g champignons
• 150 g sweet pepper
• 150 g cucumbers
• 100 g Yalta onion
• 120 g green olives
• 150 g canned corn
• 1 tbsp. l. mild mustard
• juice of 1 lemon
• olive oil
• salt to taste

The recipe for a salad with rice, chicken, mushrooms will surely remain in the hostess's arsenal of favorite dishes, because it is impossible to resist its amazing taste.

1. Boil rice in salted water. Leave to cool.
2. Prepare a mixture of 5 tbsp. l. olive oil, 1 tbsp. l. mustard, juice of ½ lemon.
3. Marinate the chicken fillet for 30-40 minutes in 1/3 of the cooked sauce. Fry the fillets in a well-heated frying pan on both sides until golden brown. Bring to readiness in the oven for 7-10 minutes, depending on the thickness of the piece. Cool and cut into slices.
4. Cut the pepper, cucumbers, onion into thin half rings, sprinkle the onion with lemon juice.
5. Cut the mushrooms into slices, fry in olive oil in a very hot skillet for 2 minutes on each side.

Preparation

1. Put a layer of rice with mushrooms and onions on a dish, lightly pour over the sauce.
2. Place peppers, cucumbers and flat fillet slices on top, greasing each layer with sauce.
3. Garnish the salad with olive halves on top, and canned corn around the edge.

Champignon and chicken salad

Ingredients

• 200 g champignons
• 1/2 chicken
• 50 g butter
• 1 peeled tomato
• 30 g green peas
• 1 onion
• 250 g boiled rice
• 1/2 l broth
• 1 teaspoon lemon juice
• salt, pepper, celery

Rice with mushrooms and chicken can be cooked in many different ways, for example, with the addition of vegetables, herbs and green peas. The result is a simple yet satisfying, tasty dish, perfect for a homemade meal.

Rinse fresh mushrooms, boil, discard in a colander, cut into strips and moisten with lemon juice.

Chop the onion and celery and fry over medium heat, combine with the prepared mushrooms, simmer for a few minutes, season with salt and pepper, add rice to taste and, stirring occasionally, simmer until the rice becomes transparent. Then pour in a glass of broth in which the chicken meat was boiled. Simmer for 10 minutes, add green peas and simmer again until the mixture absorbs water. Remove from heat, chill, stir with chopped chicken and fresh tomatoes. Close the dishes with a lid and refrigerate for an hour. Serve cold.

Canned champignon salad with rice and olives

Ingredients

• 200 g canned mushrooms
• 1 cup boiled rice
• 1 can of olives
• 3-4 tablespoons of vegetable oil
• 1-2 tablespoons lemon juice
• salt, black pepper

1. Cooking salad with rice and canned mushrooms begins with processing the mushrooms, which must be rinsed with cold water, finely chopped and slightly warmed up in vegetable oil. Next, you should peel and finely chop the olives.
2. Boil loose rice, cool, mix with mushrooms and olives, add chopped herbs.
3. Prepare a salad dressing with vegetable oil, salt, black pepper and lemon juice.
4. Put the salad on a dish with a slide, pour over the dressing, refrigerate for 30-40 minutes.

Rice with mushrooms, cheese, vegetables and herbs

Ingredients

• 8 pods of sweet pepper,
• 2 cups rice
• 3 tbsp. tablespoons of butter (margarine)
• 250 g champignons
• 8 medium tomatoes
• 150 g grated cheese
• 2 onions
• 1 bunch of parsley
• 1 glass of sour cream
• 2 cups vegetable broth
• salt, ground black pepper

Rice with mushrooms, cheese, vegetables, herbs and spices is a delicate and aromatic dish with an expressive taste, which is undoubtedly worth spending some time on it.

Wash the pepper, remove the seeds, cut into circles. Finely chop the onion, fry in 2 tablespoons of butter until amber, add the mushroom legs, washed and cut into rings, lightly fry, add dry rice, stir and fry a little more. Transfer to a saucepan, pour hot broth, boil a little, salt, and then keep the pan warm for several hours.

Wash the tomatoes, cut into slices. Put out the prepared mushroom caps in the rest of the oil.

Grease a refractory dish with oil, put in layers of rice, peppers and tomatoes, sprinkle with salt, black pepper and grated cheese, repeat the layers in the same sequence. Drizzle with sour cream, put mushroom caps, and on them a few pieces of butter. Bake in a hot oven for 20 minutes. Serve sprinkled with finely chopped parsley, with a salad of various vegetables.

Pie with mushrooms and rice

Ingredients

• yeast dough

For filling

• 200 g dried mushrooms
• 1 head of onion
• 2-3 st. spoons of butter or margarine
• 100 g rice, salt and pepper to taste

For lubrication

• 25 g butter or egg yolk

Boil the dried mushrooms, put them on a sieve or colander, rinse thoroughly, mince or chop with a knife or chop. Lightly fry the finely chopped onion, add separately fried mushrooms to it, fry everything for 3 minutes, then cool, mix with crumbly rice and use the filling for the pie.

Roll out the dough in the form of a round cake, gently transfer to a greased baking sheet.

Place the mushroom filling in the middle of the tortilla, smooth it over the entire surface, gently bend the edges and bake at 200–210 ° C until tender.

After baking, grease the side of the pie with melted butter. If desired, both the side and the surface of the pie can be decorated with dough elements: leaves, ears, flowers or mushrooms molded from dough (if pie with mushrooms). In this case, before baking, the edge of the pie is smeared with egg yolk. The cake will have a beautiful amber color and an appetizing appearance.

Pie with mushrooms can be baked with a filling of fresh or salted mushrooms with the only difference that fresh mushrooms must first be boiled, chopped, then fried in butter, and salted mushrooms must first be washed, put on a sieve, finely chopped, and then fried. Fresh or salted mushrooms for the pie should be taken 500 g, all other components - as indicated in the recipe.

Champignons with rice, tomatoes and sour cream

Ingredients

• 400 g salted or 60 g dried mushrooms
• 50-60 g bacon or fat
• 1-2 onions
• 2 - glasses of 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 with rinsed rice and hot water or mushroom broth. Simmer rice until half cooked, then add tomato puree or chopped fresh tomatoes, stir. Pour mushrooms with rice and tomatoes with sour cream, simmer until the dish is completely ready. Sprinkle with chopped herbs.

Serve with a salad of pickles, tomatoes or cabbage.

Champignons stuffed with brown rice

Ingredients

• champignons - 500 g
• boiled brown rice - 250 g
• parsley root - 1 pc.
• bread crumbs - 60 g
• vegetable oil - 50 ml
• salt to taste

Cut off the legs of the mushrooms, chop them, add the parsley root grated on a coarse grater and fry in vegetable oil (40 ml), then combine brown rice with champignon legs, salt and mix thoroughly. Salt the mushroom caps, fill with the resulting filling, put in a ceramic container greased with vegetable oil, sprinkle with breadcrumbs and bake in a preheated oven. Put the rest of the rice-mushroom mass on a dish in a slide, and stuffed mushrooms around.

Champignon soup with rice, onions and carrots

Ingredients

• 30 g dried mushrooms
• 0.5 l of water
• 40 g onions
• 50 g carrots
• 25 g ghee
• 40 g rice

Rinse dried mushrooms thoroughly and soak for 4 hours in water, then boil in the same water. Strain the broth, and finely chop the boiled mushrooms and put them back into the broth. Fry finely chopped onions in ghee and add them to the broth. Add sorted washed rice here and cook the soup until the rice is fully cooked. As the liquid boils away, add hot water (to a volume of 0.5 liters). Soup with rice, mushrooms, onions and carrots is served hot with sour cream and fresh parsley.

Recipe for pilaf from rice, mushrooms and vegetables in a slow cooker

Ingredients

• 2 cups rice
• 2.5 cups water
• 300 g mushrooms
• 1 large onion
• 1 large carrot
• 1 small tomato
• greens, salt (to taste)

Rice with mushrooms and vegetables in a slow cooker can be made in a matter of minutes, which will help out a modern housewife who needs to cope with lunch faster.

Fry chopped onions, grated carrots, chopped tomatoes and mushrooms in oil in a slow cooker (baking mode, 10 minutes). Add washed rice, water, salt, stir, turn on the "pilaf" mode (the time is set automatically). At the end of the mode, add greens to the pilaf, you can darken a little more in the heating mode.

How to cook mushrooms with rice and peas in a slow cooker

Ingredients

• long grain brown rice - 1.5 cups
• chicken or vegetable broth - 6 cups
• shallots - 3 feathers
• asparagus stalks - 8-12 pcs.
• frozen peas - 1 glass
• champignons - 10 pcs.
• carrots - 1 pc.
• cherry tomatoes - 12 pcs.
• chopped parsley and chives - 1 tsp each
• chopped greens of rosemary and thyme - 0.5 tsp each.
• grated parmesan cheese - 0.5 cups.
• salt - 1 tsp
• pepper - 0.5 tsp.

How to cook mushrooms with rice in a slow cooker to please the family, surprise guests and show your wonderful culinary skills in your home kitchen? The following recipe will help the hostess create a gorgeous dish with captivating taste and aroma and get rave reviews.

1. Pour the required amount of brown rice into a saucepan and pour in the broth, season with salt and pepper.
2. Cover, select the PLOV / GREECHKA program and cook for 40 minutes.
3. While the rice is cooking, prepare and chop the rest of the ingredients, excluding the grated cheese.
4. After 40 minutes add the vegetable mixture, stir and continue cooking until the multicooker enters the KEEP HEAT mode (about another 10 minutes).
5. Sprinkle with grated cheese and serve.
6. Such a recipe for rice with mushrooms in a multicooker should be saved in your piggy bank, because it is quite suitable for special occasions.

Champignon soup with rice and cream

Ingredients

• 1¼ cup chicken stock
• 1 glass of cream
• 500 g champignons
• 5 cups rice
• 2 onions
• 1 clove of garlic
• vegetable oil
• ground black pepper
• salt, provencal herbs, croutons, herbs

Cut the mushrooms into slices. Finely chop the onions. Rinse the rice. Set the "Baking" mode in the multicooker, pour a small amount of vegetable oil into the bowl, let it warm up. Put onions and, stirring occasionally, fry for 10 minutes. Add mushrooms and stir. Close the lid of the multicooker and cook for 20 minutes. Pour in the broth, add rice, garlic, salt, pepper and Provencal herbs passed through a press, cook in the "Stew" mode for 30 minutes. Add cream to the ready-made soup with rice and mushrooms and heat (without boiling) in the "Steam cooking" mode. Serve with croutons, sprinkle with finely chopped herbs.

Rice with mushrooms in a creamy sauce with spices

Ingredients

• rice (1 cup, preferably long, parboiled, polished)
• champignons 300 g
• cream 400 ml
• 1 medium onion
• salt
• seasonings to taste
• greens for decoration
• butter 50 g

The required amount of rice is thoroughly washed in cold water, then boiled in slightly salted water for 25 minutes.

While the rice is boiling, you need to prepare the sauce. To do this, rinse the onion, cut into small cubes, fry in a pan in pre-melted butter. Rinse the mushrooms, cut into thin slices, add to the onion. Fry for 10 minutes. After that, pour the cream into the pan, reduce the heat, add spices and salt, mix everything thoroughly. Simmer this mixture for 15 - 20 minutes. Pour the prepared sauce over the rice.

Sprinkle rice with mushrooms in a creamy sauce with chopped herbs and serve hot, spread out in wide plates.