Rice with mushrooms for fasting

Name: Rice with mushrooms for fasting - Larisa E.
Ingredients: 400 g rice; 100 ml oil; 1 teaspoon sweet paprika; 1 large onion; 1 bell pepper; 3 carrots; 1 parsley root; 1 leek; 1 jar of mushrooms; 4 tablespoons homemade ketchup; frozen parsley leaves; salt to taste; pepper to taste; water

Sezon - Rice with mushrooms for fasting by Larisa E. - Recipia

Mushroom Rice for Lent When I want something quick and hassle-free for fasting days, I often make this mushroom rice. It’s easy to prepare, doesn’t require complicated ingredients, and even though it seems like a simple dish, it has a pleasant and filling taste. I often make it when I have leftover vegetables in the fridge that need to be used. I like that it doesn’t leave much to clean up and it turns out well even in larger portions. Quick Info Total time: about 40 minutes Servings: 5-6 Difficulty: easy Recipe type: main dish, fasting, quick meal Ingredients 400 g rice 100 ml oil 1 teaspoon sweet paprika 1 large onion 1 bell pepper 3 carrots 1 parsley root 1 leek 1 jar of mushrooms (about 400 g, canned or sliced) 4 tablespoons homemade ketchup parsley leaves (I use frozen) salt, to taste pepper, to taste water (enough to cover the rice) Preparation Method 1. Rinse the rice well in cold water several times until the water runs clear. Cover it with water and let it soak while you prepare the rest of the ingredients. 2. Peel the onion, carrots, bell pepper, parsley root, and leek. Dice them. They don’t have to be perfect; the important thing is that the pieces are roughly the same size for even cooking. 3. In a pot, heat the oil and add all the chopped vegetables to sauté over medium heat. Stir occasionally for a few minutes until the vegetables start to soften. 4. Add the drained mushrooms. If you’re using canned mushrooms, rinse them quickly under cold water. Let them cook for a few minutes with the other vegetables until the liquid they release evaporates. 5. Add the paprika and stir quickly to avoid burning it. 6. Add the 4 tablespoons of homemade ketchup. Mix to incorporate the flavors. 7. Drain the rice and add it over the vegetables and mushrooms. Gently fold it in. 8. Pour in enough cold water to cover the rice by about a finger’s width. Don’t add too much at the beginning; you can add more later if needed. 9. Stir and let everything simmer on low heat with the lid on until the water is absorbed and the rice is cooked. Check occasionally to see if more liquid is needed, and add a bit of hot water if necessary. 10. Finally, season with salt and pepper to taste. Sprinkle with chopped parsley. 11. Let it sit for 5 minutes before serving, allowing it to settle and cool slightly. Why I Make This Recipe Often Mushroom rice is handy when I want something quick, meatless, and to use up leftover vegetables from the fridge. It’s made in one pot, works well for leftovers the next day, and is suitable when cooking for a crowd. I can adapt it based on what I have at home. Tips and Variations Tips Soak the rice beforehand – it helps with texture and prevents it from sticking while cooking. Don’t overheat the paprika; add it after removing the pot from the heat to avoid bitterness. Check the rice as it cooks; different types of rice absorb water differently, so you may need to add more liquid. Substitutions If you don’t have parsley root, you can use just carrots and a bit more leek. Homemade ketchup can be replaced with tomato paste or purée, but the taste will be slightly different. Fresh mushrooms can be used instead of canned; just slice them and cook them a bit longer until they reduce in the pan. Variations If you’re not fasting, you can add diced chicken breast at the beginning after sautéing the vegetables. It also goes well with a bit of peas or diced zucchini added along with the mushrooms. Serving Ideas Mushroom rice pairs well with pickles, vinegar cucumbers, or green tomatoes. It also goes nicely with a simple green salad or summer tomatoes. Frequently Asked Questions What type of rice is used for this recipe? You can use any classic rice suitable for pilaf. I usually use short-grain rice, but long-grain works too. Avoid very delicate types that require special cooking methods. Can I use fresh mushrooms? Yes, you can use fresh mushrooms. Slice them and let them cook in the pan until they release their moisture before adding the paprika and ketchup. If I don’t have leek, can I omit it? Yes. The leek adds a subtle flavor, but it’s not essential. You can substitute with more onion or bell pepper. Can I use less oil? You can reduce the oil, but the rice may turn out less flavorful and drier. For a lighter version, you can use 60-70 ml of oil and add a bit more water while sautéing the vegetables. How can I prevent the rice from sticking? Rinse the rice well before cooking and avoid stirring too much after it starts boiling. Using a pot with a thick bottom also reduces the chances of sticking. Nutritional Values Approximately, one serving has about 350-400 kcal. Macronutrients (per serving): carbohydrates 65 g, protein 7-8 g, fats 8-10 g (depending on how much oil you use and the type of mushrooms). These are approximate figures and can vary based on ingredients and the amount of oil. Storage and Reheating It can be stored in the fridge in a covered container for 2-3 days. To reheat, add 1-2 tablespoons of water, stir, and heat on low or in the microwave. The rice tends to harden after cooling, but it can easily return to the desired texture with a little water during reheating. This is mushroom rice for Lent, a practical and easily adaptable version, perfect for any day when you need something simple yet substantial.

Preparation

We wash the rice and let it soak in cold water. Meanwhile, we clean the vegetables, wash them, and cut them into small cubes. In hot oil, we sauté the vegetables, add the mushrooms, paprika, ketchup, and the soaked rice. We mix and add enough cold water to cover the rice. We let it simmer on low heat and finally season with salt, pepper, and parsley leaves. It is served with pickles or salad, as preferred. Enjoy your meal! This rice is very tasty with chicken breast.

Rice with mushrooms for fasting

Preparation

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