500 g mushrooms parasol mushrooms
300 g rice
2 large cloves garlic
3 peeled canned tomatoes
sunflower oil, paprika, parsley
Photo added on
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.