Rice with carrots with mushroom sauce

Rice with carrots with mushroom sauce

Ingredients

• Rice 2 cups
• Carrots 1 piece
• Fresh champignons 250 g
• Chopped dill 2 tablespoons
• Sour cream 5 tablespoons
• 1 tablespoon butter
• Wheat flour 1 tablespoon
• Salt to taste

Directions

1. Rinse the rice and cook. Peel the carrots, cut into rings and leave to cook in rice. Salt.
2. Wash the mushrooms, chop, put in a deep frying pan, add water (half a glass) and simmer for 5 minutes. Add sour cream, butter, salt, flour to the mushrooms, stirring occasionally, bring until thickened. Remove from heat, add dill and grind the mixture in a blender (not very finely).
3. Tamp the cooked rice into a small dish, turn it over into a plate and pour over the sauce.