Mushrooms and karnachetata cut into small pieces and fry in olive oil 2-3 tbsp. Add the rice and stew until it becomes transparent. Pour 3 cups hot water, add salt and boil until ready. Separately, in another vessel in 2-3 tbsp olive oil sauté grated tomatoes with salt and sugar to taste. In the flat plate in the middle pour rice and tomatoes around it so as to obtain a crown of tomatoes. Sprinkle generously with parsley.