Cream of mushrooms and rice

After such intense Christmas meals, our stomachs will appreciate a little care and pampering. And for this, what better way than to start the year with a good diet in which we include vegetables. So remembering the recipe from the cream of mushroom soup of Ana, today I wanted to show you a different version and thus make a cream of mushrooms and rice, which will give it greater thickness and body.

The good thing about this recipe is that its ingredients are very economic and we can always find them in supermarkets. In fact, the main ingredient that is mushroom, We will find it all year round in different versions (whole, laminated, in trays, in bulk ...). So we can buy the one we like the most.

It is an ideal recipe for people who are doing a diet low in kilocalories, low in fat, for people Vegetarian and also for children.

We can accompany it with croutons or ham or bacon cubes.

Cream of mushrooms and rice

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The perfect dish after Christmas. Complete cream of mushrooms and rice, which will be ideal for children, dieters and vegetarians. Cheap and easy.

• Irene Arcas

• Recipe type: creams
• Calories: 300
• Rations: 4

• Preparation time: 6M
• Cooking time: 29M
• Total time: 35M

Ingredients

• 60 gr of rice
• 250 gr of fresh mushrooms
• 1/2 lemon
• 50 gr of extra virgin olive oil
• 400 gr of milk (you can use evaporated milk too)
• 400 gr of vegetable broth / chicken / water (maybe you have to add an extra splash of water at the end if it is too thick)
• Freshly ground pepper
• 1 vegetable stock pill (optional, if you have used water)

Preparation

1. We clean the mushrooms well, place them on a plate and sprinkle them with the juice of half a lemon.

2. We put the mushrooms and the oil in the glass. We program 4 minutes, temperature 100º, speed 3.

3. Add the milk, the vegetable broth, the pepper and the rice. We program 25 minutes, temperature 90º, speed 2.

4. At the end of time, we grind 1 minute, speed 7. If it has been too thick, add a little water or more vegetable broth and stir for a few seconds at speed 4. We rectify the salt point and serve immediately.

Notes

It is not advisable to leave it prepared well in advance because the mushroom is giving an increasingly brown color to the cream. So I recommend you take it immediately after doing it.

Equivalences with TM21

More information - cream of mushroom soup