Rice is put in a bowl, pour water over one finger level and set aside. Peel the onion, cut to the roots, wash thoroughly and cut into small pieces with a sharp knife. Mushrooms were washed one by one with tap water, then the caps are separated from the stumps. Hats are cut dagichki and stumps are placed in a clean plastic bag and placed in a storage chamber. Nettle leaves are removed from the branches and washed leaf by leaf. Collect a bunch of well-drained water. Cut into thin. Take a baking tray. At the bottom put the rice, well drained of water. Top distributed onions, mushrooms and nettles. The products are mixed, put salt, water and sunflower oil. The dish is baked at 200 C for 40 minutes. During the baking is checked not to evaporate the water and drained rice. If necessary, make up water. Five minutes before turning off the dish sprinkled with dry thyme. Served on a plate warm, garnished with a sprig of parsley.