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Red Rice with Mushrooms and Vegetables

Make a tasty, nourishing dinner with the healthiest rice around! I love rice and try all kinds of varieties in all kinds of dishes — sweet and savory, soups and mains, salads and baked goods. To my mind, it's the tastiest, most versatile side there is. And red rice, in turn, is the tastiest and most wholesome of them all. Here's one of my favorite ways to cook it — with wild mushrooms and vegetables.

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Red rice with mushrooms and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 20 % 6 g
Carbohydrates 67 % 20 g
152 kcal
GI: 25 / 75 / 0
    1. Rinse the red rice and cook it according to the package directions, adding a pinch of salt and some Provençal herbs to the water. 2. Boil the mushrooms in salted water. 3. Peel the onion, chop it coarsely, and sauté it in the olive oil until soft. 4. Add the carrots and bell pepper, both cut into medium pieces. 5. Then add the unpeeled cloves from one head of garlic. Cook everything for about ten minutes. 6. Add the boiled mushrooms and cook, stirring, for another five minutes, then add the spices (paprika and ground black pepper). Cook for a few more minutes. 7. Finally, add the rice and simmer everything together over low heat for about five minutes. Serve the rice hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Porcini mushrooms, fresh - 34  kcal/100g
  • Porcini mushrooms, fried - 162  kcal/100g
  • Porcini mushrooms, pickled - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Herb blend - 259  kcal/100g
  • Red rice - 341  kcal/100g

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