Lenten pilaf with different mushrooms
If you add turmeric, vegetables and garlic to the pilaf, you can make sure that this dish will take its rightful place even on the festive table. You can take a variety of mushrooms for lean pilaf: oily, champignons, honey mushroom, white, chanterelles etc. Both fresh and frozen forest mushrooms are used. You can cook pilaf in any container: cast iron, enameled, or just in a deep frying pan.
An important rule: in order for pilaf to be tasty and nutritious, it is advised to slightly “let onion”, trying not to overcook. Rice should be washed 2-3 times, and the pilaf itself should be poured with boiling water 3 cm above the level of the cereal. These tips will help novice housewives cope with the preparation of lean pilaf.
We bring to your attention several recipes for lean pilaf with mushrooms.
Content
Lean mushroom pilaf: recipe for cooking
- 2 tbsp. long grain rice;
- 2 large carrots;
- 2 onions;
- 50 ml of vegetable oil (can be replaced with olive);
- 300 g of boiled mushrooms;
- 3 cloves of garlic;
- 1 tsp turmeric
- 1 tbsp. l spices for pilaf;
- 3 tbsp. water;
- salt to taste.
To prepare the dish, cut the mushrooms into slices, onions - in half rings, carrots - in strips.
Heat oil in a pan and put chopped mushrooms with vegetables. Fry the laid out mass for 10 minutes, stirring continuously, so as not to burn.
Pour the washed rice into mushrooms, add sliced garlic, salt to taste and spices. Pour boiling water, mix and tightly close the lid.
Stew mushroom pilaf over low heat for 30-35 minutes without opening the dishes. Each housewife chooses a rice variety at her discretion, so the cooking time may vary slightly.
Lean pilaf recipe with champignon mushrooms
The next version of lean pilaf with mushrooms champignons is also prepared for 30-40 minutes. At the same time, pilaf is obtained with a rich mushroom aroma and amazing taste.
For him we need:
- 400 g of fresh champignons;
- 1.5 tbsp. rice;
- 2 medium onions;
- 2 carrots;
- 0.5 tbsp. l chopped celery root;
- 5 tbsp. l cooking oil for frying;
- 2 tsp salts;
- 2.5 tbsp. water;
- 3 cloves of garlic;
- 0.5 tsp black pepper;
- 0.5 tsp Paprika
- 0.5 tsp turmeric
- 1 bunch of green onions;
- 1 bunch of parsley.
Finely chop the onion, grate the carrots on a “Korean” grater.
Heat vegetable oil in a pan, shift chopped vegetables, sliced mushrooms and grated celery root on a coarse grater. Simmer for 7-10 minutes, stirring constantly.
Add well-washed rice to the dishes with vegetables and add water. Add salt, chopped into large pieces of garlic, spices, mix well, cover and put on low heat. Stew for 40 minutes, stirring gently periodically so that the pilaf does not burn.
For the piquancy of pilaf, you can add a pinch of red ground pepper.
Serve the dish hot, after decorating it with green onions and parsley.
Lean pilaf recipe with mushrooms and round rice
We offer another interesting recipe for lean pilaf with mushrooms with the photo below.
- 1.5 tbsp. round rice;
- 3 tbsp. water;
- 400 g of fresh mushrooms;
- 2 medium carrots;
- 3 onions;
- 3 cloves of garlic;
- 5 tbsp. l vegetable oil;
- 0.5 tsp chili and ground black pepper;
- 3 peas of allspice;
- 1 tsp. basil, coriander, oregano, sweet paprika;
- salt to taste.
Chop the onions in half rings, carrots in thin strips, chop the garlic finely.
Boil wild mushrooms in advance in salted water and discard in a colander, and then cut into large pieces.
Heat vegetable oil in a stewpan, send onion into it and sauté for no more than 5 minutes. Add carrots and fry until tender until tender.
Add mushrooms to vegetables and stew together with the vegetable mixture for 15 minutes.
Put the washed rice in a saucepan to the mushrooms, add water, salt to taste. Add all seasonings and spices to the pilaf, mix well and leave to simmer under a closed lid for 25-30 minutes.
Periodically, it is necessary to open the lid and check the readiness of the rice.
Lenten pilaf with mushrooms will go well with light vegetable salads. This dish also “richly” looks on the festive table and is great for daily meals.
