Lean and at the same time very filling, the soup is easy to prepare. Benefits in this recipe are added corn oil, which is a dietary product.
It is necessary
- 2 l of water
- 200 g rice
- 4 potatoes
- 1 carrot
- 1 small onion
- 1 bell pepper
- 300 g frozen chopped mushrooms
- 1 clove of garlic
- 3 tablespoons corn oil
- half a teaspoon of salt
- a few peas of black and white pepper
- parsley
Instructions
Step 1
Peel potatoes, carrots, garlic, onions and bell peppers. Cut the potatoes and carrots into strips. Grate the garlic on a coarse grater. Finely chop the onion with a knife.
Step 2
Rinse the rice in running water and put in a deep bowl, pour boiling water over it. Insist 30 minutes.
Step 3
Fry the mushrooms in a skillet for 10 minutes with 1 tablespoon of corn oil.
Step 4
Add carrots, onions, bell peppers and garlic to the mushrooms. Simmer all ingredients for 7 minutes.
Step 5
Add salt and rice to a pot of boiling water. Cook for 15 minutes.
Step 6
Add mushrooms and vegetables to the rice. Bring to a boil, add pepper and 2 tablespoons of corn oil. Cook for another 5 minutes. Garnish with chopped parsley before serving.
