300 g mushrooms
2 cup Rice
savory, black pepper, red pepper, salt
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Finely chopped onion fry in a little oil. Soften and become transparent, add chopped mushrooms in large pieces. When mushrooms stew slightly, add the diced zucchini and grated carrot. Vegetables fell forward with a lid and leave to cook. Once softened, add the rice. When the rice becomes glass put all the spices without dill and salt. Stir for 1-2 minutes and add the grated tomatoes, pour 6-7 cups water (or according to desired consistency) and salt it. When the dish boil let simmer on low heat until ready. Optional, when done can add finely chopped fresh dill. * Optional dish may be lightly browned. * The dish can be prepared in the oven. After braised vegetables and rice are transferred to tray. Pour 6 cups water and cook until the rice absorbs the liquid. Optional topping is made from 200 g of yogurt, 2 tbsp flour and 2 eggs.