Rice Casserole with Mushrooms and Vegetables

Directions

1. 1

   Step 1

   

   Rinse the rice until the water runs clear. Wash and peel the carrots. Peel the onion. Rinse the mushrooms, pat them dry with paper towels. Prepare a pot, grater, frying pan, bowl, and a deep baking dish measuring 20 × 30 cm.

2. 2

   Step 2

   

   Place the rice in a pot, cover with water. Bring to a boil over high heat. Reduce the heat to medium, add ⅓ tsp of salt. Cook for 10–15 minutes until all the liquid is absorbed. Let it cool completely.

3. 3

   Step 3

   

   Slice the onion into half-rings. Coarsely grate the carrots and cheese. Slice the mushrooms into 2–3 mm thick pieces.

4. 4

   Step 4

   

   Pour vegetable oil into the frying pan, heat over medium heat. Sauté the onion, stirring, for 2–3 minutes until light golden. Add the carrots. Continue frying for another 3–4 minutes until soft.

5. 5

   Step 5

   

   Push the sautéed vegetables to the edge of the pan, place the mushrooms in the empty space. Sauté, turning frequently, for about 3–4 minutes until golden. Set aside 4–5 mushroom slices for garnish. Mix the remaining mushrooms with the vegetables, add ⅓ tsp of salt, and remove the pan from the heat.

6. 6

   Step 6

   

   Crack the eggs into a clean bowl, pour in the milk. Add the sour cream, dried herbs, remaining salt, and black pepper. Whisk well.

7. 7

   Step 7

   

   Preheat the oven to 180 °C. Place the cooked rice and fried vegetables with mushrooms into the baking dish. Mix and gently level out. Pour over the egg-sour cream mixture.

   TipSet aside a few mushroom slices to garnish the finished casserole.

8. 8

   Step 8

   

   Evenly sprinkle the preparation with grated cheese. Bake for 20–25 minutes at 180 °C. The cheese should melt and lightly brown to form a crust.

9. 9

   Step 9

   

   Garnish the casserole with fried mushrooms, let it cool slightly, and cut into portions.