Pour 2 tablespoons of vegetable oil into the cauldron and warm it up. Chop the onion, passerovat. Grate the carrots and add them to the onion to fry. Add salt and mix well. Add the previously washed rice, stir, letting it soak in vegetable juice and oil. Pour 4 cups of boiled water (you can use a little less, since the rice was soaked in advance and managed to absorb some of the water). Bring to a boil, cook over medium heat. At this time, remove the mushrooms from the heat, drain the water, rinse thoroughly and send them to the rice, mix. Add salt and pepper, add spices, stir, bring to a boil, and then reduce the heat to a minimum, cover the cauldron with a lid. Cook the dish for 20 minutes (it took me 35 minutes to cook the rice). Five minutes before serving, put out the fire, but do not remove the lid, allowing the rice to absorb the remaining liquid. If desired, you can put a couple of cloves of garlic.
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