Stewed Mushroom Rice Ingredients
1 tablespoon of olive oil
1 tablespoon of butter
1 onion
10 mushrooms
1 glass of rice< br/> ½ cup of peas
1 medium tomato
Salt
Black pepper
Cumin
1.5 cups of water
1 full pinch of dill< br/>
Topping Ingredients
2 potatoes
2 tablespoons of butter
1 egg yolk
Salt
White pepper
Put your rice pot on the stove and heat it.
Add olive oil, butter and finely chopped onions into it and sauté until soft.
Add the finely chopped mushrooms to your pot and saute.
Add the rice into it and very lightly Fry it.
Add the peas, tomatoes, salt, pepper and cumin and mix.
Then give the water and close the lid.
Cook on medium heat until it boils, then on low heat until the water evaporates.
Thinly chopped dill into your cooked rice Add and mix and let it brew for 15 minutes.
For mashed potatoes;
Chop your potatoes into cubes and put them in your sauce pot.
Add water and boil.
When your potatoes are soft, put them in a mixing bowl and grate or mash if you wish.
Then add butter, egg yolk, salt and white pepper and mix well to make a puree.
To combine;
Divide your ready rice into your casseroles.
* This recipe is for 4 casseroles.
Divide the mashed potatoes over your casseroles and bake in a preheated oven at 180 degrees for 20 – 25 minutes until it turns brown.
