Rice with mushroom sauce

Name: Rice with mushroom sauce - Rafila A.
Ingredients: 250g Rice (one layer) 3 cups of water 250g pre; cooked mushrooms 3 tablespoons sour cream 1 medium onion 1/2 flour salt; pepper; oregano; parsley

Appetizers - Rice with mushroom sauce by Rafila A. - Recipia

Rice with mushroom sauce I started making rice with mushroom sauce on one of those evenings when I had very little time and didn’t want to spend too long in the kitchen. I didn’t need any fancy ingredients, just what I had in the fridge and cupboard. I like that it’s one of those basic recipes that you don’t have to think too much about and it doesn’t make a big mess. Quick Info Total time: about 40 minutes Preparation time: 10 minutes Cooking time: 30 minutes Servings: 2-3 Difficulty: easy Recipe type: vegetarian main dish, suitable for busy days or when fasting (if you replace the sour cream) Ingredients 250 g rice (I use one cup) 3 cups of water 250 g pre-cooked mushrooms (usually champignon, but any will do) 3 tablespoons of sour cream 1 medium onion 1/2 tablespoon of flour salt to taste pepper to taste dry oregano parsley (fresh or dried, at the end) Preparation method 1. Start with the rice. Put a splash of oil in a pot, add the rice, oregano, pepper, and salt. Stir a few times over low heat to warm everything up. Add three cups of water, cover with a lid, and let it simmer on low heat until the water is absorbed. Check towards the end to make sure it doesn’t stick. 2. While the rice is boiling, you can make the sauce. Chop the onion finely. Sauté it in a pan with a bit of oil over low heat, stirring occasionally. When the onion turns slightly golden, add the sliced mushrooms, if they are not already sliced. 3. Stir and let the mushrooms cook for about 5 minutes. If using fresh mushrooms, let them cook until the liquid evaporates; if they are pre-cooked, 5 minutes is enough. 4. Add the sour cream and flour. Stir quickly to avoid lumps. Continue to cook on low heat, stirring, until you see the sauce thickening slightly. 5. Turn off the heat. Taste and add more salt or pepper if needed. 6. The rice should be ready by now. Add the parsley on top after turning off the heat or directly on the plate. 7. Serve the rice hot, with the mushroom sauce on top. It also goes well with a simple salad if you feel like it. Why I make this recipe often Rice with mushroom sauce is among the quickest and simplest dishes I know. You need few ingredients, it’s cheap, it doesn’t make a lot of mess, and it works for both lunch and dinner. If there are leftovers, you can easily reheat it. It’s not fussy and adapts easily to what you have at home. Tips and variations Tips If using long-grain rice, stir it a bit in oil at the beginning so it doesn’t stick. I always add the flour directly over the mushrooms, not dissolved in water, because this way the sour cream doesn’t curdle. Don’t leave the sauce on high heat after adding the sour cream, so it doesn’t curdle. If the sauce is too thick, you can add a tablespoon of water from the rice. Substitutions You can use fresh mushrooms instead of pre-cooked, just cook them longer until the water evaporates. For a fasting or vegan version, use plant-based sour cream and leave out the regular sour cream. If you don’t have oregano, thyme or a combination of dried herbs will work too. Variations Add a bit of chopped garlic if you want a stronger flavor. You can also add a splash of white wine when sautéing the mushrooms, but only if you want. If you have it on hand, add a handful of dill at the end for another flavor. Serving ideas I serve it with a salad of tomatoes or cucumbers, sometimes with pickles. You can also sprinkle some fresh chopped parsley on top at the end. It works as a main dish for lunch or dinner. Frequently asked questions Can I use pre-cooked or boil-in-bag rice? Yes, but shorten the boiling time according to the package instructions and make sure it doesn’t stick. What kind of mushrooms are best? Any mushrooms you have on hand: champignon, oyster, or a mix. Pre-cooked works just as well as fresh. Can it be made without sour cream? Yes, you can skip it or use a plant-based substitute. The sauce will be less creamy. What if the sauce is too thick? Add a little of the rice water or a splash of milk, and mix well until you reach the desired consistency. How long does it take to cook the rice? It depends on the type, but generally 15-20 minutes on low heat, covered. Nutritional values Estimated per serving: 320-350 kcal Protein: about 8-9 g Carbohydrates: 60-65 g Fats: 8-10 g (depending on the sour cream) The calculations are approximate, for 3 servings divided from the total amount. The exact value depends on the type of sour cream and mushrooms used. Storage and reheating Rice with mushroom sauce can be stored in the fridge, in a closed container, for up to 2 days. When reheating, it’s good to add a tablespoon of water or milk if the sauce has thickened too much. I don’t recommend keeping it for more than 2 days because the texture of the mushrooms and rice won’t be the same. That’s it. If you try the recipe, you don’t need to complicate things – everything goes quickly and won’t give you headaches.

Rice with mushroom sauce

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