Rice with vegetables and mushrooms

Name: Rice with vegetables and mushrooms - Dumitrana B.
Ingredients: 250 g rice 700 ml chicken broth 2 yellow onions 1 red onion 3 cloves of garlic 1 red bell pepper 1 carrot spices (to taste): thyme; pepper; oregano; sweet paprika 2 bay leaves salt to taste 100 ml oil 150 g mushrooms 1 bunch of fresh parsley

Children - Rice with vegetables and mushrooms by Dumitrana B. - Recipia

Vegetable and Mushroom Rice is one of the recipes I prepare in the multicooker when I want to cook without constantly supervising the pot. The vegetables are sautéed first, then the rice is cooked in chicken broth until it absorbs the liquid and gains flavor. It can be served simply, with cheese and fresh tomatoes, or as a side dish for meat. For this version, I used chicken broth prepared the day before, but the recipe can also be made with water. Quick Info Total time: not specified; depends on the RICE program duration of the multicooker Preparation time: 15 minutes for sautéing the vegetables and rice, on the FRY program Cooking time: duration of the RICE program, set by the device used Servings: the quantity is suitable for multiple servings, but the exact number is not specified Difficulty: easy Recipe type: main dish for fasting with chicken broth or side dish for meat Ingredients 250 g rice 700 ml chicken broth, heated before use 2 yellow onions 1 red onion 3 cloves of garlic 1 red bell pepper 1 carrot 100 ml oil 150 g mushrooms 1 bunch of fresh parsley 2 bay leaves Salt, to taste Thyme, to taste Pepper, to taste Oregano, to taste Sweet paprika, to taste The mushrooms should be cut into smaller pieces and drained well before being added to the pot. The chicken broth must be warm when poured over the rice. Preparation Method 1. Clean the onions, garlic, and carrot. Wash the bell pepper and other vegetables, then chop everything finely. The mushrooms should be cut separately into small pieces and allowed to drain well. 2. Place the oil in the multicooker pot. Connect the device to the power source and select the FRY program for 15 minutes. 3. When the oil starts to sizzle, add the yellow onion, red onion, garlic, carrot, and bell pepper. Stir the vegetables with a spatula to ensure even sautéing. 4. When the vegetables begin to color, add the drained mushrooms. Continue to stir occasionally until the vegetables and mushrooms are cooked for the remaining time of the program. 5. Towards the end of the 15 minutes, add the washed and drained rice. Stir continuously at this stage, as there is still not much liquid in the pot, and the rice may stick to the walls or bottom of the pot. 6. When the FRY program ends, the multicooker will switch to KEEP WARM mode. At this point, season with thyme, pepper, oregano, and sweet paprika. Add the bay leaves and salt. 7. Heat the chicken broth on the stove, then pour it into the pot over the vegetables and rice. 8. From the MENU button, select the RICE program. Close the lid and press the START button. 9. At the end of the program, add the chopped fresh parsley and stir gently. The lid can be opened a few minutes before the end of the program if you want to taste the rice. Depending on your taste, you can add more salt or spices before finishing. Why I make this recipe often Cooking rice in the multicooker is convenient, especially because, after selecting the program, you don’t have to stir constantly or monitor it like on the stove. For me, this is one of the dishes that best showcases the device's utility. I frequently prepare rice and pasta in the multicooker, and this combination with vegetables and mushrooms is simple enough for an everyday meal. The recipe is also useful when I already have chicken broth prepared. In this case, the rice takes on a richer flavor than if it were boiled only in water. The dish can be served as a side or simply with a few slices of cheese and fresh tomatoes. Tips and Variations Tips Cut the vegetables as uniformly and finely as possible, so that the sautéing time is similar for all. Do not add the rice too early. In the original recipe, it is added towards the end of the FRY program, when the vegetables are already started and the broth is about to be added. The mushrooms must be drained well before use. If they retain too much liquid, the vegetables will sauté more slowly, and the rice will be added to a wetter pot than intended in the frying stage. Do not skip heating the broth. The warm liquid is added after the vegetables, mushrooms, and rice have been prepared in the FRY program. Salt is added after the device switches to KEEP WARM mode, along with the other spices and bay leaves. If the chicken broth is already salty, taste before adding the entire amount of salt. Substitutions Chicken broth can be replaced with water. In the original recipe, chicken broth prepared the day before was used, but water is mentioned as an alternative. For a meatless version, use water instead of chicken broth. The substitution does not change the working steps. Variations You can adjust the spices to your taste, using thyme, pepper, oregano, and sweet paprika in your preferred quantities. The recipe also includes two bay leaves, which are added before the RICE program. The amount of garlic, onion, or bell pepper should not be modified if you want to follow the recipe exactly, but the spices are left to personal preference. It’s important that the rice is added at the end of the FRY program and then cooked in the 700 ml of broth or water. Serving Ideas Vegetable and Mushroom Rice can be served as a side dish alongside meat. For a simple meal, it pairs well with a few slices of cheese and fresh tomatoes. It can also be served as a standalone dish, especially when you want a warm meal prepared in a single pot. Frequently Asked Questions Can water be used instead of chicken broth? Yes. The recipe can also be made with water. Chicken broth adds more flavor, but it is not mandatory for preparing the vegetable and mushroom rice. When are the mushrooms added? The mushrooms are chopped finely, drained well, and added over the vegetables after they begin to color. They are not added at the beginning with the onions and other vegetables. Why is the rice added only towards the end of the FRY program? Before adding the broth, there is little liquid in the pot. The rice is added towards the end, and at that moment it must be stirred continuously to prevent it from sticking to the pot's walls. Can I check the rice before the end of the RICE program? Yes. The lid can be opened a few minutes before the time expires to taste the dish and adjust the salt or spices if needed. What can it be served with? It can be a side dish for meat or served simply with slices of cheese and fresh tomatoes. Nutritional Values The values below are estimates and depend on the type of rice, the broth used, the amount of oil remaining in the dish, and the number of servings. The calculation is approximate for four servings: Calories: approximately 500-520 kcal per serving Protein: approximately 8-10 g Carbohydrates: approximately 58-62 g Fat: approximately 25-28 g Fiber: approximately 4-5 g Most of the carbohydrates come from the rice, and the fats mainly come from the oil. The chicken broth can alter the final values, especially depending on how much fat and salt it contains. Storage and Reheating The source does not specify an exact storage time. If there is leftover rice, transfer it to a closed container and store it in the refrigerator after it has cooled. When reheating, heat only the amount that will be served and ensure it is warmed thoroughly inside. Since the dish contains rice and mushrooms, it is preferable not to leave it at room temperature for long. If the texture becomes drier after storage, the rice can be stirred before serving to evenly distribute the remaining moisture in the dish.

Rice with vegetables and mushrooms

Tags

Categories