Rice with mushroom and dill.
300 g (10,6 oz) rice,
200 g (7 oz) mushroom, salted or pickled cubed.
600 g (1,3 lb) water.
3 - 4 tbsp. butter or margarine
l onion, finely chopped
l green pepper, chopped
salt, ground pepper, chopped dill, celery, parsley, bay leaf
(or dried greenery) to taste.
1. Preheat pan. Saute onion, mushrooms, and green peppers in butter for about 3 minutes.
2. Add rice, stir and cook for approx. 2 minutes. Add water, spices, greenery, mix well, cover and cook 30 minutes or until liquid is absorbed and rice tender. Serve hot.