Cutlets from rice with mushrooms - original, simple, but at the same time stunningly tasty dish that diversifies your daily menu and brings something new to it.
Recipe for cutlets from mushrooms and rice
Ingredients:
- dried mushrooms - 50 g;
- rice - 1,5 items;
- egg - 2 pieces;
- seasoning;
- vegetable oil;
- spice.
For sauce:
- flour - 1 tbsp. a spoon;
- mushroom broth;
- sour cream - to taste;
- garlic - 2 cloves;
- spice.
Preparation
Mushrooms are thoroughly washed, put in a bowl, poured with water and leave for about 2 hours, after which we boil for 30 minutes. Then we take out the mushrooms, put it on a plate, and we do not pour out the mushroom broth - we'll need it for the sauce. Rice boil until ready and crush together with mushrooms blender until a uniform brown mass.
Next, we break into eggs, throw spices and salt. All again carefully mix, form cutlets, bread them in breadcrumbs and put them in a frying pan with hot vegetable oil. Fry until ready on each side until the appearance of an appetizing and crispy crust.
Now go to the preparation of a gentle sauce. To do this, we warm up the oil in a frying pan, add a spoonful of flour to it and grind everything to homogeneity. Then gradually pour in the mushroom broth, stirring the sauce so that no lumps form. Season with spices, add sour cream, squeezed through the garlic press and mix. We serve rice pancakes with hot mushroom sauce.
Lenten rice patties with mushrooms
Ingredients:
- rice - 1 item;
- bulb - 1 piece;
- garlic - 2 cloves;
- champignons - 300 g;
- semolina - for breading;
- vegetable oil;
- spice.
Preparation
Rice boil until cooked, drain all the liquid and rinse thoroughly.
After that, we spread the boiled rice, mix, add salt and pepper to taste. Remove minced meat from the plate, lightly cool, form cutlets, we pile them in semolina and fry on vegetable oil to a golden color from all sides.