Rice-mushroom pate and soup

Description

From a modest set of ingredients, you can prepare two appetizers and two soups: fast and neostem options. The lunch could be a hearty and original. Rice mushroom vegetable pate can be stored in the refrigerator up to a week and, if desired, for 5 minutes to cook from it soup.

Ingredients

Figure

100 g
Onion

1 piece
Mushrooms

250 g
Vegetable oil

2 Tbsp
Water

250 ml
Salt

1 tsp
Pepper white

0.5 tsp
Garlic powder
Green onions

2 piece
The processed cheese
Olive oil

1 Tbsp
Water

1 l
Pate

250 g
Dill

Cooking

Rice (I prefer Jasmine from "Mistral") pour boiling water or vegetable broth, bring to boil, reduce the heat and simmer with the lid on

Until absorbed by the rice, liquid, approx. 10 min.

At this time, dice onion, and mushrooms - plates.

Fry in preheated Rast. oil until it will turn brown.

To put it in a Cup for beating rice, fried onions and mushrooms, add a little green. onions, salt, pepper, garlic powder

Beat immersion blender until smooth, a few minutes, pulsating momentum

In apostou basis add cream cheese, mix well. The pate is ready. Can be served on toast or grilled meats.

In lean basis - olive oil. The pate is ready. Serve with toast.

If you want hot soup: dilute the paste with hot vegetable broth or just water, allow to simmer on low heat for 3-4 minutes, Add salt, pepper, garlic to taste. Vegetable soup is ready.