How to cook pilaf from mushrooms. Pilaf with mushrooms - a riot of flavors! Cooking crumbly pilaf with mushrooms: lean, with meat, chicken, buckwheat, raisins. Mushroom pilaf with vegetables

With mushrooms - this is one of my family's favorite dishes, especially if it is made from forest mushrooms. It is not at all necessary to use only one type of mushroom, on the contrary, a mixture of mushrooms will add an incredible taste and aroma to the final result.

Ingredients

• Mushrooms, fresh or frozen - 600g
• Onion-300g.
• Carrot-300g.
• Rice-250g.
• Garlic-2 heads (small).

Besides:

• Vegetable oil.
• Salt.
• Ground black pepper.
• Zira.
• Turmeric.

From the indicated amount of ingredients, 4-5 servings are obtained.

STAGE 1

Cut the onion into half rings.

STAGE 2

Cut the carrot into chunks.

STAGE 3

Let's cut the mushrooms.

STAGE 4

Heat the vegetable oil in a heavy-bottomed pan or cauldron and fry the onion until soft.

STAGE 5

Let's add mushrooms. Let's mix. Fry until the liquid has completely evaporated.

STAGE 6

Then we add carrots. Let's mix. Fry, stirring constantly for 2-3 minutes.

STAGE 7

Now add a pinch of zira, turmeric and black pepper. Let's mix.

STAGE 8

Next, add the washed rice (we wash the rice in cold water 5-6 times). Flatten the rice. We do not mix!

STAGE 9

Gently pour rice hot water so that the water covers the rice by 2cm. Salt. Cook over medium heat until the water is completely absorbed by the rice.

STAGE 10

Now press the garlic into the rice. Using a wooden stick, make holes in the rice for steam to escape. Rice is not mixed! Close the lid and cook over low heat until the rice is cooked for about 25-30 minutes.

STAGE 11

When the rice is ready, mix it gently and serve it to the table.

BON APPETIT!

Real pilaf is rice with meat, but by adding fragrant mushrooms we get a good dish for rice and vegetable lovers. Thanks to the year-round mushrooms, this dish is universal, for any season. Quick and easy to prepare, requiring a minimum of products, will definitely become a feature of your table ....

Ingredients

• Rice - 2.5 cups__NEWL__
• 1 medium carrot__NEWL__
• Mushrooms - 300 gr__NEWL__
• Onion - 1-2 pieces __NEWL__
• Barberry to taste__NEWL__
• A little vegetable oil__NEWL__
• Greens, salt to taste__NEWL__

Cooking:

1. It is best to start cooking this dish by boiling mushrooms. To do this, you first need to clean the mushrooms, boil them for about an hour in salted water. After cooking, let them cool down a bit and cut them.

2. Peel a small carrot and grate it. The best option- this is a grater for Korean carrot. Chop the onion.

3. Add a little vegetable oil to a well-heated frying pan in advance, stew carrots and onions in it, then mushrooms. You can also do it in a saucepan, thereby saving a little time. In this case, it is better to take a pan with a thick enough bottom so that nothing burns.

4. Put pre-washed rice into the pan, add water to 1 cup of rice, about 2 cups of water. It is recommended to add barberry, it will give your pilaf a special charm.

5. Add salt to taste.

6. Bring the rice to a boil over full heat, then reduce it a little and do this a few more times as the dish cooks, so that by the end of cooking you will no longer have water left. Then turn off the fire altogether, mix the pilaf and let it stand a little more under the lid. Delicious mushroom pilaf is ready, decorate it with a little greens and boldly serve it to your table. Bon appetit!

Flatbread a la focaccia with basil will serve as an excellent addition to soup or a main course as bread. And it’s also a completely independent delicious pastry, similar to pizza.

• Delicious vitamin raw salad from beets with nuts. Raw beetroot salad. Recipe with photo and video

  Try this wonderful vitamin salad of raw beets with carrots and nuts. It is ideal for winter and early spring, when there is so little fresh vegetables!

• Tarte Tatin with apples. Vegan (lean) apple pie shortcrust pastry. Recipe with photo and video

  Tarte Tatin or flip pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs and milk, this is a lean recipe. And the taste is great!

• Vegan ear! "Fish" soup without fish. Lenten recipe with photos and videos

  Today we have a recipe for an unusual vegan soup - this is an ear without fish. For me it's simple tasty dish. But many say that it really looks like an ear.

• Cream soup of pumpkin and apples with rice. Recipe with PHOTO AND VIDEO

  I suggest you cook an unusual cream soup of baked pumpkin with apples. Yes, that's right, apple soup! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I have grown portioned pumpkin varieties ...

• Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photo and video

  Cooking vegan (lean) ravioli with herbs. My daughter called this dish Travioli - after all, there is grass in the filling :) Initially, I was inspired by the recipe for Uzbek dumplings with kuk chuchvara greens, but I decided to modify the recipe in the direction of speeding up. Sculpting dumplings takes too long, but cutting ravioli is much faster!

• Vegetable zucchini cutlets with cabbage and chickpea flour. Lenten. Vegan. Gluten free.

  I offer a recipe for vegetable cutlets from zucchini and cabbage with chickpea flour. This is a lean recipe, and the meatballs are gluten-free.

Rice dishes are present in almost every world cuisine, in a variety of dishes - from salads and bread to hot dishes. Rice is also great for lean dishes, and therefore the recipe for pilaf with mushrooms will be of interest to those who monitor their diet and fast. Although I would like to note that it is difficult to call this delicious dish lean - because of the indescribable aroma and taste!

Secrets of delicious pilaf

• To get the most delicious pilaf, you must observe the following proportions: half a kilogram of carrots and half a kilogram of onions are taken per kilogram of rice. Try this recipe once and the whole district will run to your pilaf!
• Onions should not be overcooked, but only “poached”.
• Rice needs to be washed in several waters.
• At the last stage, all the ingredients are poured with boiling water, "two fingers" above the level of the cereal.

Pilaf "Mushroom meadow"

Ingredients

• – 400-500 g + -
• — 1 large head + -
• - 1 root vegetable + -
• - optional + -
• - optional + -
• - taste + -

Cooking

1. We start cooking with the processing of mushrooms. If we use dried mushrooms, then we wash them, soak for 2 hours and boil for 20 minutes. Cool, cut into small pieces, put in a saucepan with oil, salt, season with pepper to taste and fry in oil until golden. We put it in a saucepan in which pilaf will be cooked.

*Cook's advice
If we use fresh forest mushrooms, then we clean them from contamination with a blunt knife blade, cut off the damaged areas and wipe the hats with a damp linen napkin. Rinse under running water and boil for 20 minutes. After cooling, cut into pieces and fry.

If we use champignons in the recipe, then you don’t need to boil them - just fry them in a saucepan until golden.

Fresh mushrooms should not be soaked in water, as they actively absorb water and become watery in taste and not as aromatic.

1. Cut the onion into small cubes, put in a heated saucepan with oil and lower, achieving transparency. While the onion is fried, peel the carrots, chop on a coarse grater and add to the already prepared onion. Fry the vegetables together for about 10 minutes. Put them in a bowl with mushrooms and mix.
2. We wash the rice groats in several waters, add to the mushroom fry, salt, season with spices for mushroom dishes or pilaf and ground black pepper, pour boiling water (at a level of 3-4 cm from the level of rice) and put on fire. As soon as the rice begins to absorb water, we clean the garlic and insert whole slices into the food in several places.
3. After thickening the dish, put the pan in a non-hot (170-180 degrees) oven for 30-35 minutes to soak.
4. We take out the pilaf with mushrooms that has reached readiness from the oven, put the fragrant crumbly dish in a deep serving dish, decorate with herbs and vegetables and serve for the meal!

Bon appetit!

* Cook's advice
Friability and appearance any dish made from rice grains depends, first of all, on the quality of the rice. Rice grains should be whole, without white patches. And do not forget that excess water will make the food viscous and inedible!

Variations of lean mushroom dish

Since pilaf with mushrooms is a lean dish, it would be very appropriate to enrich it with suitable additions:

Prunes

Prunes will give this dish a spicy sourness and sweetness. We free the dried berries from the stone (if any) and add the whole to the mushrooms with vegetables.

Kishmish

Kishmish is a grape variety with very small pits (seeds). Therefore, it is often dried and dried for further use in cooking. Mushroom dishes are a fantastic combination of taste and aroma!

Any fruit and vegetable supplements of your choice

And although pilaf with mushrooms is not quite a traditional dish of Central Asian cuisine, you can modify the recipe in 15 minutes by adding a piece of meat - beef or lamb - to the recipe. Just fry the meat cut into pieces and mix with vegetables. It's simple and delicious!

Many people are forced to give up their favorite foods during fasting, and for some this becomes a real test! This recipe is suitable for those who want to please family and guests with an unusual dish.

Connoisseurs and lovers of pilaf know that the most correct one is cooked with lamb. But this does not mean at all that all other cooking options do not have the right to exist. Delicious fragrant pilaf can be prepared not only with different types meat, but also completely without it, for example, with vegetables and / or mushrooms. We offer you one of the most successful ways to cook pilaf without meat - pilaf with mushrooms. The recipe is simple and fast. The cooking technology is not much different from the traditional one. And the result is simply amazing! Delicious, fragrant, crumbly and not at all greasy pilaf! It will definitely be appreciated not only by mushroom lovers, but also by avid meat-eaters. Lenten pilaf with champignon mushrooms to your attention!

Ingredients

• rice (preferably long-grain) - 1 tbsp.;
• carrots - 200 g;
• onion - 1 medium-sized (100-150 g);
• mushrooms (champignons, fresh or frozen) - 400 g;
• garlic - 1 head;
• seasoning for pilaf - 1 tbsp. l.;
• salt and other seasonings / spices - to taste;
• vegetable oil - for frying mushrooms and vegetables;
• bunch of greens.

How to cook lean pilaf with champignons

Let's prepare the mushrooms first. Frozen - defrost, fresh - cut into small slices and rinsed under warm water. We throw the washed mushrooms into a colander, shake off the water well and send them to a heated frying pan with vegetable oil for frying. For such pilaf, in addition to champignons, you can use boletus, boletus, chanterelles and russula, but keep in mind that they are terribly fragile.

Add spices for pilaf and selected seasonings to the mushrooms (it is recommended to use barberry, dogwood or thyme (thyme), but you need to choose one thing), add some salt, and fry the mushrooms without closing the lid for 5-7 minutes.

Further, while the mushrooms are fried, we prepare vegetables for frying - onions and carrots. We clean the peel from them, wash them, dry them and cut them: onions - into cubes (very small), carrots - into strips on a coarse grater or by hand. If you want the carrots to stand out more in the dish, then you can cut them into small slices. In order to diversify the flavor range as much as possible, you can add tomato paste or finely chopped tomatoes. They will give a pleasant sour taste.

Add the fried onions and carrots to the mushrooms, mix everything and fry until the vegetables are soft. It is better not to close the lid, this process will not take much time, but readiness cannot be overlooked.

Rice is thoroughly washed under cold running water and thrown into a sieve to rid the cereal of liquid as much as possible. As soon as the vegetables become soft, load them with rice.

Without stirring the contents of the pan, level the rice, add some salt and fill it with water so that the water level is 1.5 cm higher than the cereal level. Be careful if you pour too much, you get mushroom rice porrige with vegetables.

Now we close the pan with a lid and cook pilaf with mushrooms on medium heating of the stove for about 20-25 minutes. During this time, the cereal should completely absorb the top layer of water, and a little more moisture will remain below. Turn off the stove, but do not remove the pan from it yet. We clean the head of garlic from the top layer of the husk, wash it and dry it. Finely chop a couple of sprigs of greens. With the blunt side of a knife (spoon or fork), we make holes for steam to escape over the entire surface of the rice. In the middle we determine the peeled garlic, sprinkle the rice with herbs, add the bay leaf. Close the pan and leave the pilaf to languish on the switched off stove for 15 minutes.

After that, we take out the garlic and bay leaf, mix and our delicious, crumbly, fragrant pilaf with mushrooms is completely ready to serve!

Now carefully serve on plates. For beauty, you can put a vegetable salad on the edge or decorate the dish on top with a lush parsley sprig. Bon appetit!