Rice cutlets are a very tasty and satisfying dish. Moreover, they can be prepared with or without minced meat. A special feature of the dish is the use of mushroom sauce, which goes well with rice and emphasizes the amazing taste of these cutlets.
It is necessary
-
- rice - 1 glass;
- chicken egg - 2 pcs.;
- champignon mushrooms - 100 g;
- onion - 1 pc.;
- bulgarian pepper - 0, 5 pcs.;
- dill greens;
- green onions;
- sunflower oil;
- salt;
- pepper.
Instructions
Step 1
Boil rice. To make the rice cutlets tender, this must be done correctly. First, wash the rice well, draining the water several times to remove fine dust and excess starch. After that, soak the cereal for about half an hour to make it more crumbly. Now you can start cooking directly. Pour rice with water in a ratio of 1: 2, salt and simmer over medium heat until all the water has boiled away. Stir the cereals periodically during cooking.
Step 2
Add chopped dill to the boiled rice and beat in the eggs. Season with salt and pepper to taste, add spices. Stir well and let the minced rice stand for about 20 minutes. If you are a meat lover and you do not like the lean version of cutlets, then you can add the same amount of chicken or minced pork to the rice. Only in this case, reduce the amount of spices used so that they do not kill the taste of the meat.
Step 3
Peel the onion, chop and sauté in sunflower oil until golden brown. Finely chop the mushrooms and add to the onion, frying until excess moisture evaporates. Pour the cream into the skillet and reduce heat. Season with salt and pepper to taste. Simmer the mushroom sauce for 5 minutes over low heat. Add some chopped dill at the end and mix well.
Step 4
Form small patties from the rice paste. Dip them in a beaten egg and roll in breadcrumbs. Repeat the procedure 1-2 more times so that in the end the rice is completely covered with breading. Heat a skillet with sunflower oil and fry the rice cakes on both sides until golden brown.
Step 5
Place ready-made rice patties on a plate. Drizzle with mushroom sauce and garnish with chopped green onions, a sprig of dill and bell pepper strips. Serve with a fresh salad.
