| Cook Time | 40 minutes |
| Servings |
Ingredients
- 50 gram Mushrooms dry, whites
- 1 glass Rice a mixture of three species:wild,red and brown
- 2 pieces Onions
- 1 piece Carrot
- 1 tablespoon Oregano
- Vegetable oil
- Salt to taste
- The mixture of pepper to taste
Ingredients
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Instructions
- Power: 1000W Main program: Stewing (40 minutes) Additional program: Browning (7 minutes) of cooking products:
- Rinse dry mushrooms well under running water. Soak in cold water (1 liter) for 30-40 minutes. Rinse the soaked mushrooms again, drain the mushroom infusion. Boil the mushrooms in a strained mushroom infusion for 20 minutes, adding a little (1/3 tsp) salt.
- We cut onions and carrots, in the bowl of a slow cooker in the "frying" mode, fry the vegetables in vegetable oil, salt (with a pinch so that the vegetables are juicy), pepper, add oregano. When the vegetables are covered with a golden crust, add the mushrooms, mix, and put out of the bowl of the slow cooker.
- Pour a glass of rice into the bowl of a slow cooker, add 1 tablespoon of rasta. oil + 0.5 tsp salt, mix, pour in 2.5 cups of mushroom broth.
- Put the vegetables and mushrooms on top (do not mix). Cook rice with mushrooms in the "stewing" mode, the time is 40 minutes. At the "done" signal, mix the boiled rice with mushrooms and vegetables, close the bowl of the slow cooker, let the dish change flavors for about 30 minutes.
- Serve as an independent dish with fresh vegetables or as a side dish to meat and fish dishes. Enjoy your meal!!!
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