Pilaf with mushrooms: mushroom recipes with rice

Pilaf with mushrooms is a type of rice dish that can be cooked both in a pan and with a slow cooker. Such mushroom cereals are ideal for a lean table, if you do not use butter during cooking. If you want to make pilaf with champignons according to a more satisfying recipe, you can add meat or chicken to the main components.

Delicious lean pilaf with mushrooms

Pilaf with mushrooms and tomatoes lean.

• Rice - 100 g
• water - 200 ml
• tomatoes - 100 g,
• champignons - 75 g
• sunflower oil - 25 g,
• salt to taste.

Pilaf with champignons and leek lean.

• Rice - 200 g
• champignons - 200 g,
• leek - 100 g,
• vegetable oil - 50 g,
• salt and pepper to taste.

1. Rice, rinse, pour cold water, leave for 1.5 hours.
2. Meanwhile, prepare the champignons: rinse, cut into small pieces, add chopped leek.
3. Fry in a frying pan in butter for 6 -8 minutes.
4. Add rice, salt, pepper to the mixture, mix well and fry for another 5 minutes.
5. Transfer the mixture to the pan and pour water so that the water hides it no higher than 1 cm.
6. Cook a lean pilaf with mushrooms for 40 minutes over medium heat.
7. Ready pilaf is laid out on plates and served to the table.

Pilaf with fresh champignons.

• Fresh champignons - 400 g (or dry - 100 g),
• rice - 150 g
• water - 400 ml
• onions - 70 g,
• vegetable oil - 80 g,
• salt.

1. To prepare a delicious pilaf with champignons, prepared mushrooms are chopped with straws, laid in a pan and stewed without covering, until the liquid is completely evaporated.
2. Then add onions, vegetable oil, salt and fry everything for 5-6 minutes.
3. Rice is sorted, washed, soaked for 1 hour in cold water, then the water is drained.
4. Mushrooms fried with onions are placed in a pan, hot water is added and rice is poured.
5. Bring pilaf with mushrooms mushrooms to a boil without stirring, then close the lid, put in the oven and cook until cooked.

Rice with champignons.

• 1 cup rice
• 250-300 g of champignons,
• 4 tbsp. l chopped onions,
• 1½ tbsp. l vegetable margarine
• 1 tbsp. l vegetable oil
• 1 tbsp. l grated white bread
• parsley,
• greenery,
• salt

1. Rice sort, rinse.
2. Bring 400 ml to a boil, add salt, vegetable oil, pour in rice, cook until completely absorbed with large water.
3. Put rice in a water bath, bring to readiness.
4. Rinse mushrooms, peel, chop.
5. Fry the onion until golden in a pan without fat.
6. Add mushrooms to the onion, sprinkle with water, simmer.
7. Mix boiled rice with mushrooms, add margarine, transfer to a form greased with margarine and sprinkled with crackers from white bread, put in a water bath, steam for 15-20 minutes.
8. Serve with green salad, raw vegetable salads.

Baked rice with champignons.

• 1–1½ cups of rice,
• 250-300 g of champignons,
• 1-2 onions,
• 1-2 cloves of garlic,
• 1–1½ Art. l flour
• 200-300 ml of water (or vegetable / mushroom broth) for sauce,
• salt,
• freshly ground pepper,
• cooking oil for frying,
• greenery

Rice well and boil until cooked in salted water. Put half of the rice in a baking dish greased with vegetable oil. Wash the mushrooms, cut into slices. Finely chop onion, garlic and herbs. Put onion and garlic in a vegetable oil heated in a pan and fry until soft. Add mushrooms and fry, stirring, 8 min. Salt and pepper. Put half the fried mushrooms with onions in the form on the rice, on top - the remaining rice, smooth the surface.

Sauce. Add flour to the remaining mushrooms, mix and hold on fire, stirring, 1 min. Pour water into the pan (or vegetable / mushroom broth) and cook, stirring, until the sauce thickens. Salt the sauce, pepper, sprinkle with chopped herbs and add the garlic passed through the press.

Pour rice over the sauce. Bake in the oven for 20–25 minutes at 180 ° C.

When serving, sprinkle the dish with chopped herbs or green onions.

Provencal rice with champignons.

Ingredients:

• 2 measuring cups of steamed rice
• 200-300 g of fresh champignons
• 1 onion
• 2 cloves of garlic
• juice of one lemon
• parsley
• vegetable oil
• salt pepper
• 5 measuring glasses of water

Cooking method.

Wash the mushrooms, peel, chop and soak in water with added lemon juice for 30 minutes. Then put the mushrooms in a colander and let the water drain. Finely chop the garlic, onion and parsley. Rinse well. Put everything in a pan, add water, salt, pepper, cook until cooked.

Check out the photo for pilaf recipes with mushrooms on this page:

Homemade pilaf with mushrooms

Egyptian pilaf with champignons.

• 80-100 g chicken liver,
• 50–70 g of ham,
• 100 g of champignons,
• 200 g of boiled rice,
• 40-50 g of onions,
• 150 ml of broth,
• 30 ml of vegetable oil,
• salt and spices to taste

Chop onions and mushrooms, fry in oil. Add chopped liver, fry, stirring, for several minutes. Then add the diced ham, boiled rice, mix, pour the boiling broth, salt, add spices and simmer home pilaf with mushrooms under the lid until the liquid is completely evaporated.

Pilaf with champignons and ham.

• 800 g of champignons,
• 120 ml of vegetable oil,
• 2 medium onions,
• 1 carrot, 250 g of rice (preferably long-grain),
• 200 g ham
• 500 ml of water
• parsley
• salt,
• ground white pepper to taste.

1. Wash the mushrooms and cut into halves or quarters depending on size.
2. 2. Fry mushrooms in 2 tbsp. tablespoons of oil for 5-10 minutes, then set aside the pan to the side.
3. 3. Peel and finely chop 1 onion. Preheat 3 tbsp in a cauldron tablespoons of vegetable oil and fry onions on it. Add carrots, chopped into thin strips, and fry. Then put the rice and, stirring, cook it until transparent. Pour in hot water and boil in an open pan over high heat for 8-10 minutes, until small holes appear on the surface.
4. 4. After that, cover the pan with a lid and cook over low heat for another 10-12 minutes - until the rice grows in volume.
5. 5. Cut the second onion into thin rings. Grind the ham in small cubes.
6. 6. Pour the remaining oil into the pan, pour onion and simmer for 2-3 minutes. Then add the ham cubes and simmer them slightly; the bow should remain stiff.
7. 7. Rice mixed with mushrooms and a mixture of onions and ham, salt and pepper. Extinguish 3-5 minutes on very low heat.

As shown in the photo, before serving pilaf with mushrooms, sprinkle with chopped parsley:

Milanese pilaf with mushrooms, cheese and tomatoes.

• Rice 125 g
• onions 30 g,
• butter 25 g,
• grated cheese 75 g,
• champignons 25 g
• broth 125 g,
• tomatoes 125 g,
• pepper,
• salt.

Finely chopped onions lightly passer.Rice is washed, dried and added to the onion. Warm, stirring until rice becomes transparent. Pour the broth, season with salt and pepper and simmer until tender. Half the amount of grated cheese required by the recipe is mixed with rice. Stirred champignons and sliced ​​tomatoes are placed in a greased and sprinkled with grated cheese form, hot rice is laid tightly on top, then the form is tipped over on a heated dish. Served to the table, sprinkled with the remaining cheese.

Vegetable pilaf with champignons, zucchini and pepper in a slow cooker

Ingredients:

• 700-800 g of champignons
• 1 red pepper
• 1/2 head garlic
• 2-3 tbsp. l sunflower oil
• 2 l of broth
• 2 scoops of rice
• 1 zucchini
• spices, salt to taste

Cooking method.

To prepare a vegetable pilaf with mushrooms, zucchini and pepper, you need to cut mushrooms and vegetables, add chopped garlic. Put everything in a slow cooker, pour rice on top, mix. Add oil and stock, spices.

Pilaf with champignons in a slow cooker to cook in the "Rice / Pilaf".

Pilaf with smoked meat and mushrooms

• Rice - 250 g
• smoked meat - 100 g,
• champignons - 100 g,
• chicken liver - 100 g,
• onions - 50 g,
• vegetable oil - 50 ml,
• salt and pepper to taste.

Dry the rice, dry, put on a preheated pan without oil, fry for 5 minutes. Pour vegetable oil into the pan, heat it, add chopped chicken liver, onions, fry min. After this time, add mushrooms, smoked meat, fried rice to the pan and pour water so that it covers the specified components no more than 1 cm, salt, pepper and bring to readiness over moderate heat.

Before serving, pilaf with smoked meat and mushrooms is carefully mixed and laid out on a plate with a slide.

Pilaf with giblets of chicken and mushrooms

• Chicken offal - 150 g,
• rice - 150 g
• carrots - 50 g
• chicken fat - 40 g,
• champignons - 40 g
• parsley root - 30 g
• onions - 30 g,
• parsley - 1 bunch,
• salt and pepper to taste.

1. Take chicken offal, rinse thoroughly, cut into small cubes, pour cold water, put on fire, bring to a boil, then add salt and boil until half cooked.
2. Cut carrots and parsley into thin strips, toss to giblets. In a separate pan with a thick bottom, melt the chicken fat, add the sliced ​​champignons and finely chopped onions, fry for 10 minutes.
3. After that, put parsley, washed rice and offal with vegetables in a pan.
4. Mix the components, keep over medium heat for 3 - 5 minutes, pour in the broth (in which the giblets were cooked), salt, bring to a boil, simmer for 30 minutes over moderate heat, stirring occasionally.
5. When the rice is ready, gently mix the pilaf, spread it on a dish, sprinkle with pepper and serve.
6. Pilaf with giblets of chicken and mushrooms spread out a slide on a flat dish and served to the table.
7. Pilaf with champignons and canned corn

• Water - 200 ml
• rice - 100 g
• mushrooms - 75 g
• ghee,
• creamy or sunflower - 25 g,
• canned corn - 1 can,
• onions - 30 g,
• salt and pepper to taste.

Fresh mushrooms are cleaned, washed and put in salted boiling water for 10 minutes. Then they are finely chopped and sautéed in oil along with chopped onions.

After that, the onion-mushroom mixture is combined with the rice cooked until half cooked, corn is added, the remaining oil is closed with a lid. Pilaf with mushrooms and corn is brought to readiness in the oven.