Recipes for pilaf with mushrooms - how to cook delicious pilaf, cooking features

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Updated: Bambi

09.27.2013 Cooking time: 1 hour 0 minutes

If you are a vegetarian but really love pilaf, I have something just for you! And this something is a recipe for vegetarian pilaf with champignons. Tasty, satisfying and healthy!

Lenten pilaf with mushrooms - how to cook 15 varieties

1. Traditional recipe for lean pilaf with mushrooms
2. Quick recipe for traditional Lenten pilaf
3. Lenten pilaf with vegetable mixture
4. Mushroom pilaf in pots
5. Fragrant mushroom pilaf
6. Pilaf with champignons and cumin
7. Pilaf with herbs and tomatoes
8. Lenten pilaf using a ready-made spice mixture
9. Pilaf with barberry
10. Pilaf with chestnuts and wild rice
11. Pilaf with rolled mushrooms
12. Lenten pilaf in Georgian style
13. Lenten pilaf with raisins in a slow cooker
14. Pilaf with vegetables in a slow cooker
15. Lenten buckwheat pilaf with mushrooms

Cooking options

The most common way to prepare this dish is to fry vegetables in oil with the addition of mushrooms, then rice, after which the whole frying is filled with water and simmered under a lid, like pilaf.

There is another way - when mushrooms fried with vegetables are mixed with ready-made rice and placed in a common pan. It also turns out quite tasty, below we will tell you in detail about this recipe. Although it would be a stretch to say that this is real mushroom pilaf.

But the most interesting option is the one where the smooth technology is fully observed. That is, zirvak is prepared separately (in this case, lean), and then rice is added. We will consider this version of mushroom pilaf in more detail. It really has the look and taste of real pilaf, although not very similar to the usual meat dish.

Traditional recipe for lean pilaf with mushrooms

The easiest to prepare recipe for lean pilaf. All products are as accessible as possible and are often always available at home for constant use. So why not combine them?

Ingredients:

• 500 grams of mushrooms (champignons)
• 1.5 cups rice
• 0.5 teaspoon salt
• 4 tablespoons vegetable oil
• 1 teaspoon seasoning (for pilaf)
• 3 cloves garlic
• 2 medium carrots
• 1 onion
• Boiling water

Preparation:

Place the washed and cut into strips mushrooms in a cauldron with heated vegetable oil. Evaporate the liquid over high heat. Then add chopped onion. After a couple of minutes, add carrots into strips and fry everything at once.

Add well-washed rice to the cauldron. Flatten. Salt and pepper. Stick garlic (not peeled) into the rice.

Pour boiling water into the cauldron so that the rice is covered by 2 cm. Cover with a lid and simmer over low heat for 20 minutes. Turn off the gas and, without opening the lid, let stand for another 30 minutes.

Carrots should never be grated. Only cutting is allowed.

Lean

This version of pilaf is ideal for those who fast and do not eat food of animal origin. For cooking you need:

• 1.5 cups long grain rice;
• 250 grams of fresh champignons;
• 1 large onion;
• Two carrots;
• One sweet pepper;
• 50 grams of fresh parsley;
• 4 tablespoons olive oil;
• 3 tablespoons of tomato paste;
• Salt and seasonings to taste.

KBJU per 100 g: 108/3.5/2.8/17.2.

Number of servings: 4-5.

Total cooking time: one hour.

1. Wash the rice, add water, salt and cook over low heat until tender.
2. We wash the vegetables and mushrooms, cut them and fry them in vegetable oil.
3. After 5-7 minutes, add tomato paste, salt, spices, a little boiled water and simmer under the lid for ten minutes.
4. Mix the rice with the vegetables and mushrooms, stir and keep on low heat for a couple more minutes.
5. Let the lean pilaf brew and serve, sprinkled with fresh herbs.

IMPORTANT! What rice is best to use for pilaf?

Although everyone’s taste is different, it is better to choose fluffy rice to prepare this oriental dish. The best varieties are Dev-jeera (and its varieties), Basmati, Sadri and other long-grain varieties. Short-grain rice sticks together more often during cooking, so pilaf from this variety will more closely resemble porridge.

Quick recipe for traditional Lenten pilaf

If you have limited time and need to quickly prepare a hearty and tasty dish without bothering, this recipe is just for you.

Ingredients:

• 2 onions
• 2 medium carrots
• 600 grams of rice
• 400 grams of mushrooms
• 100 grams of vegetable oil
• Salt and pepper to taste

Preparation:

Finely chop the onion and grate the carrots. Cut the mushrooms into small slices.

Fry the carrots and onions in vegetable oil, then add the mushrooms and fry until tender. Add salt.

While frying is in progress, pour the rinsed rice into boiling water, previously salted. The water should cover the rice by 3 cm. After boiling, reduce the heat and cook for approximately 15 minutes.

Add fried mushrooms, carrots and onions to the finished rice. Mix, salt and pepper.

It is better to add seasonings and salt halfway through cooking the pilaf.

How to cook in a slow cooker

If you have a multicooker, then you don’t need to think about anything at all. You just need to load the bowl, select a mode and in an hour and a half the delicious mushroom pilaf will be ready!

How long is it - 1 hour and 25 minutes.

What is the calorie content - 138 calories.

How to cook:

1. Peel the carrots, wash them and cut them into thin strips.
2. Remove all the skins from the onion and wash the head to remove any juice that has been released.
3. Cut into half rings using a sharp knife.
4. Pour oil into a frying pan, heat it and add onions.
5. Simmer it, stirring, until soft.
6. Add the carrots and continue to simmer the root vegetables.
7. At this time, peel the mushrooms and cut them into slices.
8. Place in a frying pan and simmer everything together until fully cooked.
9. Wash the rice, mix with spices and barberries.
10. Transfer the contents of the frying pan into the multicooker bowl.
11. Add peeled and crushed garlic.
12. Stir and pour rice on top, add water to cover by 1 cm.
13. Turn on the stew mode and wait until the dish is ready.

Tip: you can add a little cinnamon, it will be very unusual and tasty.

Lenten pilaf with vegetable mixture

Mushroom lean pilaf is self-sufficient in taste. But adding vegetables for variety never hurts and will add new flavors to the taste.

Ingredients:

• 200 grams basmati rice
• 1 onion
• 300 grams of porcini mushrooms
• 1 package of frozen mixed vegetables (0.5 kilograms)
• 2 tablespoons vegetable oil
• Teaspoon of saffron
• Glass of hot water
• Salt to taste

Preparation:

Cook basmati rice until half cooked. At this time, fry finely chopped onion in oil. Finely chop the cooked mushrooms and fry with onions. Remove from heat and transfer to a container.

Add frozen vegetables to the same pan.

In an ovenproof dish, combine rice, mushrooms and vegetables. Pepper and salt. Pour pilaf with saffron diluted in hot water, cover and place in the oven for 20-25 minutes over low heat.

Variations of Lenten Mushroom Dish

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

Prunes

Prunes will add piquant sourness and sweetness to this dish. Remove the dried berries from the pit (if any) and add them whole to the mushrooms and vegetables.

Kishmish

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

Any fruit and vegetable additives to your taste

And although pilaf with mushrooms is not a completely 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. Simply fry the meat cut into pieces and mix with vegetables. It's simple and delicious!

Mushrooms are one of my family’s favorite dishes, especially when made with wild mushrooms. It is not at all necessary to use only one type of mushroom; on the contrary, a mixture of mushrooms will add incredible taste and aroma to the final result.

Ingredients

• Fresh or frozen mushrooms - 600g (honey mushrooms, boletuses, chanterelles, white mushrooms, champignons).
• Onion-300g.
• Carrots-300g.
• Rice-250g.
• Garlic - 2 heads (small).

Besides:

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

The specified amount of ingredients makes 4-5 servings.

STAGE 1

Cut the onion into half rings.

STAGE 2

Cut the carrots into cubes.

STAGE 3

Let's cut the mushrooms.

STAGE 4

In a thick-bottomed saucepan or casserole, heat the vegetable oil 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 add carrots. Let's mix. Fry, stirring constantly for 2-3 minutes.

STAGE 7

Now add a pinch of cumin, 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. Don't mix!

STAGE 9

Carefully pour hot water over the rice so that the water covers the rice by 2cm. Let's add some 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 to allow steam to escape. Don't stir the rice! Close the lid and cook over low heat until the rice is cooked, about 25-30 minutes.

Mushroom pilaf in pots

Delicious and aromatic lean pilaf in the oven. Stewed mushrooms have a special aroma, and individual serving in pots gives a special personality to the dish.

Before preparing pilaf, you should always rinse the rice under running water until it becomes transparent. This is how starch is washed out.

Ingredients:

• 1 cup rice
• 0.5 kilograms of fresh mushrooms
• 1 carrot
• 1 onion
• 2 tablespoons vegetable oil
• 50 grams celery root
• Salt to taste

Preparation:

Place the rice in a container and add boiling water in a ratio of 1:4 or 1:5. Leave to swell.

Carrots and celery - on a coarse grater. Finely chop the onion. Mix everything in a frying pan and simmer for 2-3 minutes in vegetable oil. Also fry the chopped mushrooms in vegetable oil.

Mix all ingredients and place in pots. With the lids closed, simmer at 180 degrees in the oven for about 30 minutes (check the rice periodically for doneness).

Pilaf “Mushroom Glade”

Ingredients

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

Preparation

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

*Scullion's Advice

If we use fresh forest mushrooms, we clean them of dirt with a dull knife blade, cut off the damaged areas and wipe the caps 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 there is no need to cook 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, place in a heated saucepan with oil and lower until transparent. While the onion is frying, peel the carrots, chop them on a coarse grater and add them to the already prepared onions. Fry the vegetables together for about 10 minutes. Place in a bowl with mushrooms and mix.
2. We wash the rice cereal in several waters, add it to the mushroom fry, salt it, season it with spices for mushroom dishes or pilaf and ground black pepper, fill it with boiling water (at a level of 3-4 cm from the level of the rice) and put it on the fire. As soon as the rice begins to absorb water, peel the garlic and insert whole cloves of them into the dish in several places.
3. After the dish has thickened, place the pan in a non-hot (170-180 degrees) oven for 30-35 minutes to steep.
4. We take the pilaf with mushrooms “ready” out of the oven, put the aromatic crumbly food in a deep serving dish, decorate with herbs and vegetables and serve for the meal!

Bon appetit!

* Cook's Advice

The friability and appearance of any dish made from rice grains depends, first of all, on the quality of the rice. Rice grains should be whole, without white spots. And don’t forget that excess water will make the food sticky and inedible!

Fragrant mushroom pilaf

Thanks to the addition of butter, the vegetables that make up the filling of lean pilaf have a more intense and vibrant taste.

Ingredients:

• 2 cups rice
• 2 carrots
• 500 grams of mushrooms
• 2 onions
• 30 grams butter
• 30 milliliters sunflower oil
• Salt and pepper to taste

Preparation:

Place the washed rice in a saucepan and add water in a ratio of 1:2 and another half portion. Cook over low heat.

Fry the thickly chopped carrots in a frying pan until golden brown. Add some salt.

We carefully monitor the rice. When there is very little water left, place the carrots on top of the rice.

Add butter to the frying pan in which the carrots were fried and melt it. Add the onion and fry it. Then add the mushrooms and continue to fry until done.

As soon as all the water in the rice has gone, add the mushrooms there. Take a spatula and, without disturbing the rice, push the filling inside.

Leave with the lid on for a few more minutes. Then put it under the pillow for half an hour.

You can add butter to enhance the flavor of vegetables. You can also add ghee or make a mixture of vegetable and olive oil.

From pearl barley

Russian pilaf is barley with mushrooms. We invite you to evaluate this unusual recipe and please your family with a delicious dinner. We will need:

• 250 grams of pearl barley
• 200 grams of fresh porcini mushrooms;
• One large carrot;
• One onion;
• 3 tablespoons vegetable oil;
• Greens for decoration;
• Salt and pepper as desired.

KBJU per 100 g: 160/4.7/3.9/26.8.
The recipe is for three people.

Cooking time: one hour.

1. We sort the grains and rinse thoroughly until the water becomes clear.
2. Boil the pearl barley in water until tender, add salt towards the end of cooking.
3. Wash and chop the mushrooms, fry in oil with salt and pepper.
4. Finely chop the onion and grate clean carrots. Fry in a separate pan until the onion is golden brown.
5. Mix all the ingredients and leave to simmer for 20 minutes.

Ready-made Russian pilaf can be served with dill, parsley or green onions, it will turn out even tastier!

Pilaf with champignons and cumin

Thanks to cumin (cumin), the pilaf will acquire warm and slightly nutty notes, and will add a pleasant spicy aroma to the vegetables and mushrooms in the filling.

Ingredients:

• 1.5 cups rice
• 0.4 kilograms of champignons
• 80 grams of onion
• 80 grams of carrots
• A teaspoon of cumin
• 2 cloves garlic
• 3 glasses of water
• 80 milliliters sunflower oil
• Salt and pepper to taste

Preparation:

Cut the carrots into cubes, the onions into small pieces, and the mushrooms into small slices.

In a cast iron frying pan in hot oil, fry the carrots and onions for 5-7 minutes. Add mushrooms and fry for another 10 minutes.

Add the washed rice to the frying pan. Add pepper, cumin and salt, garlic (washed but not peeled). Mix.

Pour in water and wait until it boils with the lid closed. Afterwards, turn the heat to low and simmer for 30 minutes.

With celery

Vegetarian buckwheat pilaf is another version of a traditional dish. It will surprise many with its unusual taste. The calorie content of the dish will please those who are watching their weight and nutrition. To prepare pilaf with mushrooms and celery you will need:

• 2 cups buckwheat;
• 350 grams of celery root;
• 3 carrots;
• 3 onions;
• 250 grams of oyster mushrooms;
• 5 cloves of garlic;
• 3 tablespoons vegetable oil;
• Salt and pepper as desired.

KBJU per 100 g: 110/4/2.6/17.6.
The recipe is for 4 people.

Total cooking time: half an hour.

1. We wash the celery root and carrots and cut them into strips, the onion into half rings. Fry in oil in a cauldron or large saucepan.
2. Wash the oyster mushrooms thoroughly under water and chop them. Mushroom stems can be very dense, so it's best to cut them smaller. Fry with vegetables for 5-7 minutes.
3. Add chopped garlic and mix thoroughly.
4. We sort and wash the buckwheat, pour the cereal over the vegetables and mushrooms. Fill with two glasses of water, salt and pepper.
5. Bring the pilaf to a boil over high heat, then cover with a lid and cook until all the liquid has evaporated.
6. Let the dish sit for a quarter of an hour and serve!

If you use water instead of oil, the pilaf will turn out to be dietary and its calorie content will be 96.5 kcal per 100 g.

Pilaf with herbs and tomatoes

Using fresh tomatoes will add juiciness to the pilaf, and spices such as bay leaves and parsley will add new flavor to an old dish.

Ingredients:

• 2 carrots
• 1 onion
• 1 tomato
• 0.4 kilograms of fresh champignons
• Bunch of parsley
• 5 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon saffron threads
• 1 cup rice
• Sea salt, ground black pepper and olive oil to taste

Preparation:

In a suitable container, fry the mushrooms until all the water has evaporated. Add chopped onions to them and fry until the onions acquire a golden hue. Place the grated carrots in a container, mix and simmer over low heat for 3 minutes. Next, add the tomatoes, cut into small cubes. Season with salt, pepper, thyme and saffron. Continue to simmer for 3-4 minutes.

Place clean rice in a container and fill it with water (room temperature). Add the bay leaf and leave covered for 20 minutes over low heat.

Stick the peeled garlic cloves into the rice and add some salt. We leave it to simmer further on the fire.

Add finely chopped parsley to the pilaf and mix gently. Remove the pilaf from the heat and wrap it up to let it sit for 15-25 minutes.

Lenten pilaf using a ready-made spice mixture

Nowadays there are many different spices and seasonings, and you can often find ready-made preparations for various dishes. Using this seasoning makes cooking pilaf easier. And the turmeric used in this recipe will give the pilaf a pleasant shade.

Ingredients:

• 2 cups rice
• 1 carrot
• 1 onion
• 50 milliliters olive oil
• 0.2 kilograms of champignons
• 2 cloves garlic
• 1 teaspoon turmeric
• Packaging of spices for pilaf
• 2.5 cups purified water
• Salt to taste

Preparation:

Cut the necessary vegetables into strips. Heat the oil in a frying pan and add the vegetables. Stirring, simmer over low heat for about 10 minutes.

Add chopped mushrooms along with washed rice to the vegetables. Add garlic there and mix well. Add all spices and salt. Pour boiling water over it. Cover with a lid and cook over low heat for about 40 minutes, depending on the type of rice.

Thanks to turmeric, pilaf can acquire a bright and rich color.

With dried mushrooms and meat

The calorie content of pilaf with mushrooms will increase slightly if you add meat to it. But it will become even tastier! To prepare this dish you will need:

• 400 grams of rice;
• 350 grams of pork;
• 150 grams of dried porcini mushrooms;
• One large onion;
• One carrot;
• 4 tablespoons of vegetable oil;
• 2 cloves of garlic;
• Salt and spices to taste;
• Water.

KBJU per 100 g: 239/8/13.4/21.5.
This amount of pilaf is enough to feed a family of 5-6 people.

Cooking time: 1 hour.

Cooking time: 50 minutes.

1. You need to prepare dried mushrooms in advance: wash them and leave them to swell in water for an hour.
2. Heat the oil in a deep frying pan. Cut the meat into small cubes and send it to fry.
3. Peel the onions and carrots, chop and add to the fried pork.
4. We take out the mushrooms with a slotted spoon, wash them and add them to the vegetables and meat.
5. Add garlic cloves, salt and seasonings. Place rice on top and fill everything with water.
6. Close the lid and simmer over low heat for 20-30 minutes.

The pilaf is ready, you can serve it!

Pilaf with barberry

Thanks to barberry, pilaf acquires a slight sourness and quite a piquant taste. The combination is not for everyone, but for the sake of experimentation, why not.

Ingredients:

• 2 cups rice
• 2 tomatoes
• 1 onion
• 1 carrot
• 100 grams of honey mushrooms and butter
• 50 milliliters unrefined oil
• 0.5 teaspoon barberry
• 0.5 teaspoon turmeric
• Pepper and salt to taste
• 2 cloves garlic
• 4 cups vegetable broth

Preparation:

Rinse the mushrooms with hot water, add to boiling water and simmer for 5 minutes. Drain the broth. Pour in clean water and cook for 40 minutes. Let drain in a colander.

In a heated frying pan with oil, fry the butter and honey mushrooms for 20 minutes. Add coarsely chopped onions and carrots.

Pour water over the rice and let stand for a while. Chop the garlic. Remove the skin from the tomato and cut into cubes. Chop the pepper (seedless) into pieces.

Mix all prepared products in a deep bowl. Sprinkle with spices and pour in vegetable broth. Simmer covered for 50 minutes. Once ready, sprinkle with parsley.

Buckwheat recipe

And one more recipe, but now for those who don’t like rice. We will replace it with buckwheat and prepare buckwheat pilaf with mushrooms.

How long is it - 1 hour and 15 minutes.

What is the calorie content - 93 calories.

How to cook:

1. Peel the carrots using a sharp knife or vegetable peeler.
2. Also remove the crust from the celery root, wash and cut into thin strips.
3. Remove the skins from the onion, cut off the roots and wash the head.
4. Cut it into half rings and pour into a saucepan.
5. Add celery and carrots there and mix.
6. Pour in the oil and place on the stove, turn on the heat.
7. Stirring, simmer until soft.
8. While they are cooking, peel the mushrooms and chop them finely.
9. Add to root vegetables, stir.
10. When they become soft, wait for the liquid to evaporate from the saucepan.
11. At the end, add peeled garlic, pressed.
12. Rinse the buckwheat thoroughly and add to the rest of the ingredients.
13. Pour in water, add salt to taste, stir.
14. Bring to a boil, cover with a lid and cook until tender.

Tip: for brightness and unusual taste, you can add the green part of celery to the dish.

To make your dish as rich and rich as possible, use broth instead of plain water. Of course, it would be ideal if it was meat broth or at least fish broth. But both mushroom and vegetable are quite suitable.

Be sure to add a whole head of garlic to the pilaf, this is how the traditional dish is made. The product gives rice all its benefits, all the best aromas. Be sure to try it at your leisure, you will like it!

Pilaf with mushrooms is quite simple and very tasty. Especially for those who are fans of mushrooms. The dish turns out light, but with a rich aroma and a pleasant aftertaste.

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

Pilaf with chestnuts and wild rice

If you are looking to pamper yourself and your family. This recipe is for you. Wild rice costs significantly more than regular long grain rice, but it's worth it. And chestnuts will add a new taste to your dish.

Ingredients:

• 1 tablespoon olive oil
• 100 grams celery stalk
• 40 grams of onion
• 150 grams of champignons
• 2 cups (200 ml each) wild rice
• 1.2 liters vegetable broth
• 230 grams chestnuts
• 1 teaspoon garlic powder
• 1 teaspoon thyme and thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 10 grams parsley

Preparation:

Heat oil in a frying pan over medium heat. Place finely chopped celery and onion in a frying pan. Next we send the mushrooms, cut into slices. Fry until the onion is translucent and there is no water.

Combine all ingredients in a deep suitable container. Mix well and bring to a boil. Turn the heat to lowest and cook until all the water is gone (approximately 1 hour and a quarter).

Sprinkle with parsley before serving.

Brown rice pilaf with mushrooms

Brown rice pilaf with mushrooms
Cooking time: 1 hour 10 minutes. Number of servings: 4 pcs.

Recipe ingredients:

• 2 1/2 tablespoons extra virgin olive oil
• 250g small porcini mushrooms, quartered
• 5 medium onions, thinly sliced ​​crosswise
• Salt and freshly ground pepper
• 4 large cloves garlic, coarsely chopped
• 1 tablespoon soy sauce
• 1 cup long grain brown rice
• 1 cup chicken broth or low sodium broth
• 1 glass of water
• 1/4 lime

Cooking instructions:

Step 1 Preheat oven to 350°. In a medium skillet, heat 2 tablespoons olive oil. Add the mushrooms and all but 2 tablespoons of the chopped onion and season with salt and pepper. Cook over moderate heat, stirring occasionally, until all the liquid from the mushrooms has evaporated and they are lightly browned, about 8 minutes. Add the garlic and the remaining 1/2 tablespoon olive oil and cook over moderately high heat, stirring, until the garlic is golden, about 2 minutes. Stir in the soy sauce and rice, then add the broth and water and bring to a boil. Add a large pinch of salt and pepper.

Step 2 Place rice in a 9-inch square glass or ceramic baking dish. Cover the rice with foil and bake for 45 minutes, or until the liquid is absorbed and the rice is tender. Let the pilaf stand covered for 10 minutes.

Step 3 Squeeze the lime over the pilaf and fluff with a fork. Season with salt, garnish with 2 tablespoons chopped green onions and serve.

Pilaf with rolled mushrooms

Sometimes finding good fresh mushrooms can be difficult. Here is a version of pilaf with mushrooms, available at any time of the year - canned.

Ingredients:

• 500 grams of rice
• 0.5 kilograms of canned champignons
• 2 carrots
• 2 onions
• 100 grams of vegetable oil
• 1 teaspoon salt
• A pinch of ground black pepper
• Greens to taste (fresh)

Preparation:

Rinse the rice with water and add boiled water.

Place the chopped onion in a cauldron with heated sunflower oil. Present it until it becomes transparent. Add carrots, cut into cubes. Fry for 5 minutes.

Wash the mushrooms well and cut them into slices. When the carrots become soft, add mushrooms. Simmer everything until almost done.

Add rice. Salt and pepper. Bring to a boil, and then simmer over low heat for 15 minutes.

Remove from heat and wrap in a towel for 15 minutes. Before serving, stir and sprinkle with herbs.

Recipe for pilaf with chanterelles

Pilaf with chanterelle mushrooms turns out very tasty, aromatic - its recipe is simple and accessible.

This dish is prepared with onions, carrots, and sometimes fresh tomatoes are added for variety. Here's what the recipe looks like step by step with photos.

1. Wash and chop the carrots and onions.
2. Fry the onion in oil in a cauldron until transparent.
3. Wash and cut fresh chanterelles into pieces.
4. Add carrot sticks and fry them for another five minutes.
5. Place diced tomatoes on top, you can also add one bell pepper for taste and aroma.
6. Now sprinkle with the traditional spices for this dish - cumin, turmeric, add pepper, but do not overdo it with seasonings so as not to overwhelm the delicate mushroom aroma.
7. Lay out the carefully washed rice, add salt again and garnish it with a washed head of garlic.
8. Pour boiling water into the cauldron to cover the cereal just above the level. Once everything boils, reduce the heat and wait 40 minutes. Pilaf is cooked under the lid.

As you can see, the recipe for making mushroom pilaf can be both simple and complicated. The main thing is quality products, a little knowledge of cooking technology, a little time and diligence.

Lenten pilaf in Georgian style

Pilaf with mushrooms in Georgian style - it turns out that it’s simply cooked in the oven with carrots and wild mushrooms.

Ingredients:

• 1.5 cups rice
• 3 carrots
• 2 onions
• 1 pack of khmeli-suneli
• 1.5 glasses of water
• 150 grams of mushrooms
• 2 tablespoons breading
• 50 milliliters sunflower oil
• 5 lettuce leaves
• Bunch of dill

Preparation:

Peel the carrots and boil a little in salted water.

Cut the onion into wide rings. Boil the mushrooms. Mix and fry for 10 minutes.

Add clean rice and suneli hops and stir. Pour 0.5 cup of carrot broth on top and simmer for 40 minutes until tender, stirring occasionally.

Preheat the oven to 180 degrees. Cover the form with breading. Grate half the cooked carrots. Place pilaf on it and distribute the remaining carrots on top. Bake for 30-35 minutes.

Serve the finished dish, placing it on lettuce leaves and garnishing with dill.

General cooking principles

When preparing pilaf, the most important thing is to choose the right rice, and then cook it correctly. You can fry it in a dry frying pan to make the pilaf crumbly, or you can simply take steamed one, which has already been slightly heat-treated for the same purpose.

Lenten pilaf with mushrooms

Cooking time

calorie content per 100 grams

This recipe is so simple that even a child can handle it. The result is delicious and fast!

How to cook:

Tip: to make the rice crumbly, you can pre-fry it in a dry frying pan.

Lenten pilaf with raisins in a slow cooker

A simple recipe with minimal waste of time and effort. And also with a twist in the recipe.

Ingredients:

• 1.5 cups rice
• 300 grams of mushrooms
• 1 carrot
• 1 onion
• 100 grams of raisins
• 1 teaspoon salt
• A pinch of ground pepper
• 1 teaspoon pilaf seasoning
• Vegetable oil for frying

Preparation:

Cut the onion into half rings and the carrots into thin strips. Cut the mushrooms into quarters. Rinse the rice until the water is clear. Steam the raisins in boiling water for 10 minutes and then dry.

Turn on the “frying” mode in the multicooker. Pour oil into a container and fry the onion until transparent. Add carrots and mushrooms and fry until golden brown. Add raisins. Spread the rice in an even, neat layer. Add spices and seasonings.

Switch the multicooker to the “pilaf” mode and set the time to 20 minutes (to be sure, check the instructions).

Option with vegetables

A simple recipe for vegetable lovers. We will prepare pilaf with mushrooms and vegetables in just an hour and a half. There will be onions, carrots, some greens and even bell peppers. It is delicious!

How long is it - 1 hour and 30 minutes.

What is the calorie content - 130 calories.

How to cook:

1. Peel the mushrooms and cut them into small slices.
2. Rinse the pepper, cut out the core and cut the flesh into strips.
3. Pour oil into a frying pan, heat it and add peppers and mushrooms.
4. While they are stewing, rinse the rice until the water is clear and peel the garlic.
5. Peel the carrots, wash them and cut into strips.
6. Peel the onion, rinse off any juice that has accumulated, and chop into half rings.
7. Pour the onions and carrots into the pan and cook, stirring, for five minutes.
8. Then add washed rice, fry, cook for the same amount.
9. Pour in water, mix the ingredients and let it boil.
10. Add spices and unpeeled heads of garlic.
11. Close the lid and cook for a quarter of an hour.
12. When time has passed, add more water, close the lid and simmer until done.
13. Rinse and chop the greens, sprinkle on the dish before serving.

Tip: For greens, it would be delicious with chives, tarragon or rosemary.

Pilaf with vegetables in a slow cooker

Nourishing, fast and nutritious and with affordable ingredients. Thanks to the presence of vegetables, the pilaf tastes simply inimitable.

Ingredients:

• 3 cups (200 ml each) rice
• 300 grams of mushrooms
• 140 grams of onions
• 80 grams of carrots
• 100 grams of bell pepper
• 100 grams tomato
• 2 cloves garlic
• 20 grams of greens
• 0.8 liters of water
• 20 grams of dry spices
• 5 grams salt
• 80 milliliters sunflower oil

Preparation:

Prepare vegetables. Cut the pepper, tomato and onion into small cubes. Carrots - grate on a grater (large). Mushrooms - coarsely chopped.

In a multicooker in the “Frying” mode, add oil. Add onions, peppers, carrots. Fry for 5 minutes. Add tomatoes and fry for another 5 minutes. Add mushrooms and continue frying for 10 minutes. Season with spices and salt - stir and fry again for 5 minutes.

Place the washed rice evenly on top along with the peeled garlic cloves. Fill everything with water and close the lid.

Select the “Pilaf” (“Rice”) mode on the multicooker and set the time to 40 minutes.