Cut the cleaned mushrooms, and cook in salted water for 3 -4 minutes. In a deep frying pan fry the finely chopped onion and grated carrot, then add the mushrooms and fry them for 2-3 minutes and add the rice. Once the rice is transparent and put chopped spinach and spices (garlic, pepper, salt), leave to cook for 2-3 minutes, stirring constantly. In a suitable pan pour the entire mixture and make up with mushroom broth in the ratio 3 to 1 (of 2 cups rice 6 cups water) if you do not get to make up with water. Put it in the oven at 250c and after we put it out and chopped parsley. When cool slightly, stir gently.