Red rice with chanterelles and fenugreek

Fenugreek seeds contain from 20 to 30% of mucilage that consists mostly of galactomannans. Saponins of sterol skeleton: diosgenin, jamogenin, tigogenin and gitogenin derivatives are also found (up to 0.3%). There are also flavonoids (e.g. vitexin, isovitexin and vicenin), vitamins (e.g. isonicotinamide – niacin), fats (up to 10%), proteins (up to 30%), choline, lecithin, the alkaloid trigonelline (up to 0.4%), bitter substances, traces of essential oil and minerals.
How it works. Fenugreek seeds have been recognized as a mucilage medicine for a long time, especially for external use. However, some research showed that oral administration has a stimulating secretory function in people and animals as well as improve immune mechanisms.
Seeds and seed extracts increase the secretion of gastric and pancreatic juice as well as saliva. They make digesting easier and nutrient (especially amino acids) intake better. They cause weight gain, so they possess general strengthening properties. Moreover, fenugreek stimulates the hematopoietic function of the bone marrow and contributes to increasing the number of red blood cells. Because the number of white blood cells is also increasing at the same time, the body’s immunity to pathogenic bacteria is also increasing. Fenugreek seeds have a slight anti-diabetic effect.

Instead of asafoetida you can use bear’s garlic.

I washed chanterelles and vegetables thoroughly. I had been soaking the vegetables for half an hour before, in this way I got rid of the potential contamination of vegetables. Next, I simmered vegetables and chanterelles in a deep frying pan until tender. I added cream and parsley, then stirred.
I cooked rice for 10-15 minutes, left it for another 10 minutes until it was ready. I added linseed oil to the rice and stirred.

Enjoy! 🙂