Rice with mushrooms and carrots
2 cups Rice
200 g mushrooms
1/3 cup sunflower oil
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Rice was washed and soaked in water for not less than 30 minutes. Mushrooms cleaned and chopped, not too finely. Carrots cleaned and cut into discs. Soaked rice is drained of water and fry in hot oil with constant stirring, until it begins to look visibly separated and braised. To fried rice add 3 cups water and salt. Mix and starting to boil off, pour in pan. On rice sprinkled evenly mushrooms and carrots. Bake in preheated oven to absorption of water from the rice. If necessary rice can top up water, but no more than 1 cup to avoid Muffler rice.