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Stewed champagne rice with mushrooms, carrots, corn and green beans Recipe

Name: Stewed champagne rice with mushrooms, carrots, corn and green beans
Total time: 45 min
Yield: 2
Cuisine: Southeast Asian cuisine
Ingredients: 300 g Rice; 300 g Champignons; 100 g Canned corn; 1 pcs Carrot; 100 g Canned peas; 1 pcs Onion; to taste Ground allspice; 30 ml Olive oil; 100 g Green beans; to taste Salt; to taste Ground Black Pepper

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Stewed rice with champagne mushrooms and vegetables is an aromatic, nutritious and healthy fasting dish, which is distinguished by its color and balanced taste.

min

servings

Per serving

797

Calories

Protein

Fat

141

Carbs

Total for 2 servings — 1594 Calories · 44 Protein · 34 Fat · 282 Carbs

Ingredients

2 servings

Rice300 g

Champignons300 g

Canned corn100 g

Carrot1 pcs

Canned peas100 g

Onion1 pcs

Ground allspiceto taste

Olive oil30 ml

Green beans100 g

Saltto taste

Ground Black Pepperto taste

Preparation

Wash the mushrooms and cut them into portions, frying them in a thick-bottomed deep saucepan with the addition of a minimum amount of olive oil. Finely chop the onion and sauté it in olive oil as well. Cut the carrots into sticks and add the onions along with green peas and green beans. Simmer over low heat, stirring constantly, 3-4 minutes.

Cook the rice according to the instructions on the package. Add mushrooms, sautéed onions and carrots, rice, green peas and green beans, pepper, salt and mix. Simmer on the fire for 5 minutes. At the very end, add the canned corn and bake for 5-7 minutes covered. The dish is ready.