Leeks stuffed with mushrooms and rice

5-6 stalks of leek (white part)
1 cup sour cream
3 tablespoons grated cheese.
For the stuffing:
3-4 tablespoons rice,
4-5 mushrooms,
1 egg,
1 onion,
2 tablespoons vegetable oil
freshly ground black pepper
1 tablespoon chopped dill and parsley

Leek cut into pieces 5-6 cm long, scalding, cool. The core squeeze, recesses filled with minced meat. Place the stuffed onion in a saucepan, cover with sour cream, cover and simmer over low heat, occasionally shaking. At the end sprinkle with grated cheese, bake.
Serve the leek sauce in which it is baked.
Preparation of the stuffing: Boil the mushrooms, cut and fry. Add fried onion, boiled rice, chopped boiled egg, parsley, salt, pepper, mix well.


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