Rice and mushroom pâté is a unique and original dish that is prepared from the most common products, and is also stored in the refrigerator for up to 5 days. At the same time, such a pate can be very simple, and most importantly, it quickly turns into a fragrant puree soup, which will not only feed you satisfyingly, but also quickly warm you up.
Ingredients for the pate:
• 100 g of rice;
• 1 onion;
• 250 g of fresh mushrooms;
• 2 tbsp. l. sunflower oil;
• 250 ml. plain water or vegetable broth;
• 2 green onions;
• 1 tsp. salt;
• ½ tsp. white pepper;
• garlic powder;
• processed cheese (soft);
• 1 tbsp. l. olive oil.
Ingredients for the puree soup:
• 1 l. water or vegetable broth;
• 250 g of rice and mushroom pate;
• processed cheese (soft);
• dill greens.
Preparation:
1. Rinse the rice thoroughly, pour into a saucepan, add vegetable broth (you can use water), place on the stove and bring to a boil. Boil the contents of the saucepan with the lid open for about 10 minutes, reducing the heat to low. It is during this time that the rice absorbs all the water.
2. Meanwhile, chop the onion and cut the mushrooms into slices.
3. Heat oil in a skillet. Put mushrooms and onions in oil and fry until golden brown.
4. Pour slightly cooled rice, fried onions and mushrooms, onion greens, garlic powder, salt and pepper into the blender bowl. Beat everything until smooth.
5. Put the processed cheese into the rice-mushroom mass and mix it well into the base. And now the pate is ready! It can be insisted a little in the refrigerator or immediately spread on toast and served.
6. But that's not all! With this pate, you can quickly prepare a fragrant and very satisfying puree soup. To do this, add 250 g of cooked pâté with vegetable broth or plain water, place on the stove, bring to a boil and simmer for 3-4 minutes over low heat. During the boiling process, the puree soup can be seasoned with salt, pepper and garlic powder again. And at the end of cooking, mix with another melted cheese and chopped dill.
7. Pour the ready-made rice-mushroom soup into bowls and serve with rye bread.
