How to make
Drain the liquid from the mushrooms and julienne them, keep the marinade. Clean and finely chop the onion and fry it in the oil.
Add the cleaned and washed rice and fry for 7 minutes. Add the peeled and chopped tomatoes, half the chopped dill and parsley. Add the marinade from the can.
Add 2 1/2 cups hot water, add salt. Boil on low heat until the rice absorbs the liquid.
When serving, sprinkle it with rest of the dill and parsley.
