Tip 1: How to grow a rice mushroom for weight loss

Tip 1: How to grow a rice mushroom for weight loss



Today, to combat excess kilograms peopleincreasingly use such folk remedies, of which earlier in Russia no one had the slightest idea. One of these means, used to treat and prevent many diseases, is called rice or Indian fungus.





Rice Mushroom

















Thanks to an enzyme that breaks down fats and hasthe name of lipase, rice mushroom in recent years has become almost a panacea for everyone who wants to lose those extra pounds. However, this living organism, which by definition is a rice mushroom, helps not only with obesity.

The Benefits of a Rice Mushroom

It is officially proven that this tool is veryeffective in the treatment of cardiovascular diseases, pneumonia, a number of colds, furunculosis. In addition, the use of rice mushroom is especially recommended for people suffering from kidney stones. However, there are contraindications. So, the drink from the rice mushroom (rice kvass) is not recommended for use to people suffering from a stomach ulcer or duodenal ulcer, high acidity and diabetes mellitus.

Correct cultivation of rice mushroom

Growing rice mushroom in some way remotelyresembles the cultivation of the famous in the Soviet era tea fungus. The only difference is that instead of tea in this case, pure, unboiled water, sugar and dried fruits are used. After acquiring the sourdough of a rice mushroom in a specialized store (in appearance this ferment resembles pieces of white coral), it must be soaked in water. For the preparation of rice kvass it is enough to use one tablespoon of leaven for half a liter of water. As stated above, the rice mushroom in the drink is not the only ingredient. In the water, you also need to add and carefully dissolve two tablespoons of brown cane sugar (you can use ordinary sugar). As a top dressing for the mushroom, you should add a small handful of raisins or a little dried apricots. However, any dried fruit can be used for feeding. At the first stage, the rice mushroom grows two days (in the winter months - three days), giving the drink an original, mild taste. After the expiration of this period, the drink is ready for use. In order not to damage the tender, jelly-like structure of the rice mushroom, it is necessary to drain the beverage into another container very carefully, using a fine screen or gauze. After the first portion of rice kvass is prepared, the mushroom can again be used. For the next portion of the miracle drink, rice is again filled with water in the required proportion, sugar and dried fruits are added. Important nuance: re-dried fruit is better not to use, in each new portion should be added fresh.
























Tip 2: How to cook mushrooms in a rice ring



Dishes from mushrooms differ in satiety and pleasanttaste. Diversify your table - prepare something unusual from mushrooms. For example, champignons in tomato sauce, which can be served in a rice ring. Add more spicy herbs - the taste of this dish should be bright and contrast well with the fresh rice.





How to cook mushrooms in a rice ring








You will need




    • 200 g of round-grained rice;
    • 400 g fresh champignons;
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    • 150 g of bacon;
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    • 3 tomatoes;
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    • butter for frying;
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    • 0.5 cups of dry white wine;
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    • 1 onion;
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    • 25 cups of cream;
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    • Dried greenery of oregano and basil;
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    • 100 g of Parmesan;
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    • 1 tablespoon of flour;
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    • fresh basil and parsley greens;
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    • salt;
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    • freshly ground black pepper.
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    Instructions





    1


    Prepare the side dish. Kruglozerny rice (for example, Krasnodar), clean and rinse in cold water. Put it in a saucepan. Pour a double volume of water, add salt and cook until soft. Correctly cooked rice should retain stickiness - so the ring will better keep the shape.





    2


    Wash the champignons, dry with a towel andslice with plastics. Put them in a bowl and lightly drizzle with lemon juice. Bacon cut into thin strips and fry in a frying pan for about 3 minutes. Put the mushrooms in a frying pan and stir for another three minutes.





    3


    Tomatoes scalded with boiling water, peel,pulp finely chop. Pour the tomato slices into a pan, stir. Pour half a glass of white wine, add the dried greens of oregano and basil. Stew the mixture until the liquid evaporates by two thirds. Pour a quarter of a glass of cream, mix and heat the mixture for another 5 minutes. Add salt and freshly ground black pepper. If the sauce is too liquid, thicken it by adding a spoonful of flour. Rinse the mixture thoroughly so that lumps do not form.





    4


    Chop the onion into half rings and fry it infrying pan with pre-heated butter until golden brown. In the frying pan, put the boiled rice, stir well and simmer for 3-5 minutes. Take a silicone or metal cake mold with a recess in the middle. Lubricate it with butter and fill it with a mixture of onion and rice. Tightly pound the rice mass with a large flat spoon. Put the form in a preheated oven for a few minutes.





    5


    Take a large flat dish. Remove the mold from the oven and gently turn the rice ring over the dish. In the middle lay the mushrooms in tomato sauce. On top, they can be sprinkled with previously grated Parmesan. Decorate the rice ring with fresh parsley and basil, scatter the seeds of pink pepper. Serve hot with a green salad and chilled pink wine.












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