Roe with rice in the oven
500 g mushrooms parasol mushrooms
300 g rice
2 large cloves garlic
3 peeled canned tomatoes
sunflower oil, paprika, parsley
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Coarsely chopped mushrooms, together with garlic and carrot sticks, fried in the pan. When soften and begin to rosy, add the washed rice well. Fry a few minutes while stirring, add red pepper, salt and chopped tomatoes. Wait another minute and pour 1 liter of warm water. The dish is placed in the preheated oven and bake until ready - about 20 minutes. As soon as bake, sprinkle with chopped parsley and cover with foil, allow to stand for 10-15 minutes.