Hello, friends greetings and happy fungi Friday. this post is a small contribution to the #fungiFriday community by @ewkaw. This post is a different way of making mushroom rice. I am inspired when my husband makes lasagna. Of course, made in Norway. I did the work.
Ingredients:
300 grams of champignon from the shop
2 carrots
100 grams spinach
1 cup rice
1/2 red paprika
1/2 onion
3 cloves of garlic
salt pepper and chili powder for taste.
2 tbsp butter
5 small potatoes
5-6 sprigs of cilantro/coriander
1 green chili
1 /2 cup of shredded cheese instead of cream cheese.
here are all the ingredients cleaned and chopped.
In a skillet cook spinach, and coriander, for around 2 minutes.
remove from skillet.
and grind them in a mixer or blender and make a fine puree.
Cook rice.
In the same skillet pour the green puree and stir for 1 minute add 1/2 portion of cooked rice and stir for another minute. remove and keep aside.
green rice.
stir the grated carrot in the skillet using 1 tsp butter.
add 2 pinches of salt
and 2 pinches of pepper
remove from heat and keep aside.
cook the paprika slices using 1 tsp butter and salt and pepper to taste
In the skillet add chopped onion, and garlic using butter stir it until translucent.
add mushrooms and cook until mushroom water dried up.
cook potato halves in the skillet sprinkle a pinch of salt and pepper.
Grease a glass baking dish.
First layer the cooked white rice.
Spread carrot on it.
Sliced cooked red paprika on top.
place cooked potato halves/ slices.
Layer of green rice.
On the top mushroom layer with a little sprinkled cheese.
Bring the dish to a preheated oven at 200 C. and bake until cheese melts.4-5 minutes. and remove from oven.
Here is our mushroom rice.
Happy Friday and have a nice weekend.
thank you
