Are you sure that real delicious pilaf can only be cooked with lamb? But no! Pilaf with mushrooms is very tasty, satisfying, and most importantly - unusual. Try it and see for yourself!
One of the most successful options for the usual pilaf is pilaf with mushrooms. Such a wonderful dish can be prepared while fasting and not feel left out. For such pilaf, champignons or oyster mushrooms are suitable, as well as noble forest mushrooms: porcini, chanterelles, aspen mushrooms. Forest mushrooms only need to be boiled beforehand. As for rice, you can take long-grain rice - it will look neater in the finished dish. However, if you prefer the round one, this will not greatly affect the final taste of the dish. Let's take steamed rice - this way we will somewhat reduce the cooking time. What seasonings are better for pilaf? Traditionally, paprika, turmeric, cumin or cumin, dried barberry, coriander, sometimes nutmeg and sage, cloves, and cardamom are put in this dish. You can put a ready-made fragrant mixture of herbs for pilaf or make your own, guided solely by your own taste. Well, let's cook?
- Caloric content per 100 g - 180 kcal.
- Servings - for 4 people
- Cooking time - 40 minutes
Ingredients:
- Rice - 2 tbsp.
- Champignons - 400 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Greens - 1 bunch
- Refined vegetable oil - 3-4 tbsp. l.
- Salt - 1 tbsp l.
- Ground black pepper - 0.5 tsp
- Seasoning for pilaf - 1 tsp.
Step by step cooking pilaf with mushrooms - recipe with photo
My mushrooms, not soaking, so that they are not too watery. We cut off dirt where necessary. Cut the mushrooms into medium sized pieces. Fry them in a frying pan in vegetable oil. We take only half of the oil that is needed for the recipe.
Peel and chop the onions and carrots as you do for regular pilaf. Finely chop the onion, three carrots on a grater or cut into small strips. As soon as the mushrooms darken and the liquid that the mushrooms gave evaporates, add the prepared vegetables and the rest of the vegetable oil to them.
We shift mushrooms with fried vegetables into a saucepan, cauldron or brazier. Add rice washed under running water several times, pour hot boiled water in a ratio of 2 cups of water to 1 cup of cereals. Salt and pepper to taste, and also, if desired, add chopped dill. We put the pan on high heat, bring to a boil and reduce the gas. We put a whole head of garlic in it, having previously cleaned it from the external dirty husk.
We continue to cook over low heat under the lid until the water boils away. Serve hot, hot pilaf, garnished with herbs, although such a dish will be perfectly accepted without additional decor.
Pilaf with mushrooms is ready. Serve with any fresh vegetables or pickles. An excellent lean, yet highly nutritious dish ready to satisfy loved ones. Bon Appetit!
