Wild rice vegetable porridge with mushrooms and ham

Finely chop the peeled onion, and chop the champignons into thin strips. Washed beans crumble in small plates. I warm sunflower oil in a saucepan, put mushrooms, onions and beans there and fry a little. I add wild rice and pour in a strong broth made from a broth cube. I cook on medium heat for another forty minutes from the moment the porridge boils. I cut the ham into thin strips and mix it with rice porridge. Wild rice vegetable porridge with champignons and ham is my favorite side dish for fried pelengas. I have enjoyed this meal more than once at parties with one of my friends, but for a long time I did not think to ask for a recipe, but one day she herself offered it to me when I once again admired the incomparable taste of wild rice porridge combined with fish. It was a few years ago and since then, fish day rarely goes without vegetable porridge from wild rice. Another thing is that I periodically replace wild rice with ordinary rice and it cannot be said that the quality of food suffers from this.