How to cook mushrooms on a rice pillow

Juicy baked mushrooms on a pillow of rice - this is a fairly simple, but very tasty dish. It can be prepared for any family dinner. And although there is no meat in this dish, it will still conquer not only all women, but also men in the house.

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Ingredients:

• 0.3 kg of fresh champignons;

• 0.2 kg of rice;

• 1 clove of garlic;

• 2 onions;

• 0.4 liters boiling water;

• 1 tsp curry;

• 3 tbsp. l rye bran;

• 2 tbsp. l lemon juice;

• 4 tbsp. l vegetable oil;

• any greens;

• black pepper and salt.

Cooking:

1. Wash the mushrooms if desired.

2. Carefully separate the mushroom legs from the hats, put on a plate and chop finely with a knife.

3. Dry the mushroom caps and sprinkle with lemon juice.

4. Peel and chop both onions without chopping them. Peel and mince the garlic.

5. Pour a little oil into the pan and heat it well.

6. Put onion in hot oil and fry until golden. Then add chopped mushroom legs and garlic to the onion, season with a pinch of curry, salt and pepper, and fry until cooked.

7. Remove the mushroom mass from the heat and cool completely. Stuff mushroom hats with a cooled mass and put on a time on any plate.

8. Mash rye bran with your hands in crumbs.

9. Wash greens and chop finely with a knife.

10. Rinse rice until water is clear.

11. Take a saucepan or frying pan with a thick bottom. Pour a little oil into the bottom of the pan and heat it. Put the second chopped onion in oil and fry it until transparent.

12. Then add the washed rice to the onion, add boiling water, season with salt and curry and simmer for a quarter of an hour over low heat, covering the saucepan with a lid.

13. Take a (preferably ceramic) baking dish and grease it with oil. On top of the butter, spread the cooked rice in an even layer and smooth it.

14. Place stuffed mushroom caps on top of rice and sprinkle them with bran.

15. Formed a dish to send for a quarter of an hour in the oven, preheated to 200 degrees.

16. After this time, ready mushrooms on a rice pillow, remove from the oven, sprinkle with chopped herbs and serve directly in the form.