Lenten rice with mushrooms and Brussels sprouts
Another easy meatless dish for those who love Brussels sprouts. Once upon a time, when I was a child, I didn’t like it because of its specific smell. As I got older, I tried it. Brussels sprouts can be added to various dishes. Today we will have rice with mushrooms and Brussels sprouts. A completely independent dish: satisfying and nutritious.
Boil the rice until half cooked. If you use dry rice, the cabbage will be overcooked and tasteless.
Chop the onion and place in a frying pan with vegetable oil. It is better to take a thick-walled frying pan. It retains heat longer.
Add mushrooms and Brussels sprouts.
Fresh Brussels sprouts are hard to find here, so I use frozen ones. They release plenty of water and cook while it evaporates. Continue frying until the vegetables are golden.
Add tomato paste and rice, cooked until half cooked, to the vegetables.
Add salt, pepper, dry garlic and spices to taste. The more aromatic the bouquet of herbs and spices, the tastier it will be.
Pour in hot! water, mix, cover with a lid and turn off the stove. We wait 20 minutes. During this time, the rice will steam well.
In the non-lenten version, the finished rice can be sprinkled with grated cheese. But even without it it turns out very tasty.