Rice cakes stuffed with mushrooms
Composition / ingredients
6
servings:
Cooking method
To begin with, we grind peeled carrots and apples into a puree in a blender. Now we take a glass of boiled rice and also fall asleep in a blender, pour a glass of clean water, 1 tablespoon of vegetable oil, 3 tablespoons of sesame. We grind all these ingredients until smooth.
Now, from the resulting mass, we bake thin cakes the size of a palm. Now we are preparing the filling. To do this, cut 8-10 champignons, 1 medium carrot, half a large onion. All these ingredients are thoroughly fried. After that, we spread about one tablespoon of the resulting filling on each of our rice cakes and fold it in half. Then we spread the ready-made snack on a large dish and serve it hot to the table. Enjoy your appetite and your family and friends!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Water - 0 kcal/100g
