Dinner

Pilaf with mushrooms – prepare a vegetarian pilaf.

A vegetarian version of an appetizing and hearty mushroom pilaf. Pilaf is one of the most popular dishes, the main ingredients of which are rice and meat. The dish, as a rule, turns out to be very filling and appetizing. But the vegetarian version of pilaf is also very interesting to many, and, above all, to those who categorically reject the use of animal meat for food.

The composition of such pilaf is similar to meat pilaf. For this dish, you can use the rice you like the most (round-grain, long-grain, polished or steamed), but not crushed. Any kind of mushrooms (frozen, dried, fresh) will do, except for salted and pickled ones. It can be mushrooms, mushrooms, boletus, chanterelles, white mushrooms.

Ingredients:
onion – not a very large head;
steamed long-grain rice – a glass (250 g);
garlic – 2 cloves;
fresh mushrooms – 500 g;
hot pepper – a small pod;
carrots – 2 small size;
salt – a teaspoon;
olive oil – 6 tablespoons.

Sour barberry berries will be a good addition to any pilaf. So if you have them (whether frozen, fresh or dried), be sure to add a small handful while cooking with the rice.

How to cook pilaf with mushrooms.

Wash the rice thoroughly under running water, put it in a small bowl, pour boiling water over it and mix, leave alone for 10 minutes. This measure is necessary so that the groats become even cleaner and slightly swollen, which will slightly reduce the time of its preparation. Clean and wash the vegetables, wash the mushrooms well and put them in a sieve/colander to remove excess moisture.

Shred the carrots with a grater. Cut the mushrooms into thin slices.

Finely chop all spicy vegetables (onion, pepper and garlic).

Immediately put them in a pan, pour a little oil and fry for 2 minutes. Put the chopped mushrooms in a deep, dry frying pan and evaporate all the moisture from them over high heat without adding oil.

Add grated carrots to the spicy vegetables and saute for another 2 minutes.

When the moisture evaporates from the mushrooms, put the sautéed vegetables in them, add oil and fry for literally 4 minutes.

Then put washed and filtered rice in a pan, add salt, pour about 500-600 ml of water (it should cover the products by at least one centimeter), mix, cover with a lid and after boiling, reducing the heat to low, simmer until the cereals are ready — it will take about 25 minutes. Try not to stir the contents of the pan.

When all the moisture evaporates and the rice becomes soft, the pilaf with mushrooms is ready.

You can start the meal.

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