1/2 cup of uncooked rice 1 cup of chopped mushrooms 1 onion 1 carrot 2 broth cubes 3 cups of hot water 2 tablespoons of grated parmesan cheese 1 teaspoon of butter Salt, pepper
Wash and peel the carrot, then dice. Chop the onion. Prepare the mushrooms accordingly. In a casserole, cook the onion and carrot in oil for 5 minutes. Add the mushrooms and cook for about 15 minutes. Add the rice to the casserole. Dissolve the broth cubes in the hot water. Add two ladles of the broth to the pan, and stir until the rice absorbs the broth. Continue cooking by adding two ladles at a time, until all the broth is used. Season with salt and pepper. Turn off the heat and stir in the butter. Serve immediately, topped with Parmesan cheese.
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