Rice with mushrooms

200 g rice
1 can sliced mushrooms
1/2 bundle of fresh green parsley (or 1 teaspoon dried parsley)
1 small onion
1 carrot
50 ml oil
1 tablespoon of butter
salt and white pepper to taste

Rice with mushrooms


Wash the rice in several waters and allow to drain. Drain mushrooms and slices (if not already sliced).
Clean and finely chop the onion and the carrot, wash fresh parsley and chop it finely.
In a saucepan melt butter with oil and cook onion and carrot, then mushrooms and rice.
Season with salt, white pepper (optional than Vegeta) and add cold water, which should cover mixture by 1 cm wide. Cover with lid and simmer.
Stir the pot occasionally to not stick to the bottom. When the rice is almost cooked, sprinkle parsley and heat stops. Leave covered pot for at least 15 minutes because rice continues to boil.

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