If you want to cook something simple but interesting, take this recipe into service. Rice and mushroom cutlets in fragrant breading will be an excellent addition to your daily menu.
The cutlets are surprisingly tender and juicy inside, with a crispy crust. They can be served with sauce or fresh vegetables. They are good both warm and cold.
Purpose: For lunch / For dinner
Main ingredient: Mushrooms / Cereals / Rice
Dish: Hot dishes / Cutlets / Breaded dishes
- Rice - 1 Glass
- Water - 2 Glasses
- Mushrooms - 300 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Breadcrumbs - 1/3 Cup
- Garlic - 2-4 Cloves (optional)
- Egg - 1 Piece
- Vegetable oil - To taste (for frying)
- Salt - To taste
- Pepper - To taste
- Spices - To taste
How to cook "Rice and Mushroom Cutlets"
Prepare the required ingredients. Boil rice in salted water. Add salt and spices to the breadcrumbs, stir. Wash, dry and chop the mushrooms. Fry in a pan with the addition of vegetable oil. Peel and chop the vegetables. Fry in a separate skillet. Remove the cooked rice from heat and cool slightly.