You will need
- rice – 1 Cup;
- chicken egg – 2 PCs.;
- mushrooms – 100 g;
- onion – 1 PC.;
- Bulgarian pepper – 0,5 pieces;
- green onions;
- sunflower oil;
Boil the rice. Rice to the meatballs turned out tender, it must be done correctly. First, well wash the rice several times and drain the water to remove fine particles of dust and excess starch. Then soak the grain for about half an hour, to make it more crumbly. Now you can proceed directly to cooking. Pour the rice with water in a ratio of 1:2, add salt and put on medium heat to cook until it boils away all the water. During cooking, periodically stir the rump.
Add to cooked rice chopped dill and whisk in eggs. Salt and pepper to taste, add the spices. Mix well and let stand rice stuffing for about 20 minutes. If you are a lover of meat and meatless version of the meatballs you don't like the rice, you can add the same amount of chicken or minced pork. Only in this case, reduce the quantity of spices so they don't interrupt the taste of meat.
Clean the onion, chop and sauté in sunflower oil until Golden brown. Finely slice the mushrooms and add to the onions, fry until evaporation of excess moisture. Pour into the pan the cream and reduce heat. Add salt and pepper to taste. Sauté the mushroom sauce for 5 minutes on low heat. At the end add a little chopped dill and mix well.
Shape of the rice weight small patties. Dip them in a beaten egg and roll in breadcrumbs. Repeat procedure another 1-2 times, to finally the rice was completely covered with breadcrumbs. Heat a pan with sunflower oil and fry the rice patties on both sides until Golden brown.
Put the finished rice patties on a plate. Pour the mushroom sauce and garnish with chopped chives, a sprig of dill and strips of pepper. Serve with a fresh salad.