Lenten pilaf: 3 photo recipes with mushrooms, vegetables and dried fruits

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Updated: Kurzyupa

03/03/2014 Cooking time: 1 hour 0 min

During Lent, you also sometimes want to treat yourself to aromatic pilaf - and this is quite possible if you replace meat with mushrooms! Recipe for cooking Lenten pilaf with mushrooms - for fasting days and not only.

Lenten pilaf with mushrooms – photo recipe

Everyone’s favorite classic pilaf can be made with another main ingredient – ​​dried mushrooms. A little dried fruit is usually added to this dish; it brings out the mushrooms and rice well. It can be raisins or, as in our case, dried apricots.

Dried mushrooms can be different, it is not necessary to take white ones. Boletus, aspen and moss mushrooms will also add aroma and taste to the pilaf.

Your rating:
Cooking time: 40 minutes

Quantity: 6 servings

We dilute the dish with healthy vegetables

Having freshly picked wild mushrooms on hand, you can not only fry or marinate them, but also prepare a delicious vegetarian pilaf with mushrooms and various vegetables. Any on hand will do: tomatoes, sweet peppers, eggplants, etc.

Components:

• Rice – 2 cups;
• Tomatoes – 2 pcs.;
• Onion – 1 head;
• Carrots – 1 pc.;
• Honey mushrooms, boletus – 200 g;
• Unrefined oil – 50 ml;
• Barberry – 0.5 tsp;
• Turmeric – 0.5 tsp;
• Black pepper - to taste;
• Salt - to taste;
• Garlic – 2 cloves;
• Vegetable broth - 4 cups.

Preparation: 80 minutes.

Calorie content: 148 Kcal/100 g.

We wash the mushrooms with hot water, clean them of dirt and leaves, put them in a pan with boiling water, and boil for five minutes. Drain the broth, add water again and boil for forty minutes.

Place in a colander and let dry so as not to shoot too much in the pan. Heat the oil well and fry the honey mushrooms with butter for twenty minutes. Add chopped onions and carrots.

Wash the tomato and pepper. Peel and chop the garlic. Pour water over the rice and let sit for ten minutes. We peel the tomatoes, pour boiling water over them, and chop them into cubes. Cut out the middle of the pepper, clean out the grains, and chop into pieces.

In a deep cast iron pot, combine all the prepared products, stir, add spices and pour in vegetable broth. Cover with a tight lid and simmer for fifty minutes. Finally, sprinkle with parsley.

Recipe for pilaf for fasting with vegetables

This simple recipe will be relevant not only during Lent, but will also, as they say, “help you live until your paycheck.” Crumbly and incredibly tasty lean pilaf with the addition of vegetables is sure to become one of your favorite dishes.

Bell peppers and garlic arrows are used as additional ingredients in the recipe. They can be taken as desired or replaced with other vegetables, for example, cauliflower, broccoli, zucchini.

Ingredients:

• Dry rice – 200 g;
• Small onion – 1 pc.;
• Small carrot – 1 pc.;
• Bell pepper – ½ piece;
• Garlic – 2 cloves;
• Garlic arrows - 2 tbsp. l.;
• Curry – ½ tsp;
• Salt, pepper - to taste;
• Water – 500 ml.

How to cook:

1. We prepare all the ingredients that will be needed during the cooking process. First of all, peel the onion and cut it into cubes. Place in a frying pan, into which we pour vegetable oil.

2. Peel the carrots and grate them on a coarse grater. Add to the pan. Stir the vegetables with a wooden spatula and fry until golden brown. Chop the garlic into small pieces and add it to the rest of the vegetables.

3. Grind the bell pepper and garlic arrows and add them to the frying pan. Mix everything thoroughly. Wash the rice grains and add to the vegetable mixture. Sprinkle curry, ground black pepper and salt on top.

4. Flatten the rice and carefully add water. Cover with a lid, reduce the heat to low and simmer until the rice is completely cooked. The aromatic hot dish is ready, mix it well before serving.

Description of preparation:

The nutritional value of lean pilaf with mushrooms is difficult to overestimate - it combines vegetable proteins and carbohydrates in such a successful way that this dish, in my opinion, should take pride of place on the vegetarian menu.
At the same time, even a good portion of such pilaf will not affect your figure - well, of course, if after dinner you do not go straight to the side. I don’t remember where and under what circumstances I learned how to cook lean pilaf with mushrooms, but this recipe has helped me out more than once. I hope you find it useful too! Purpose: For lunch / For dinner / Healthy lunch Main ingredient: Mushrooms / Cereals / Rice / Long grain rice Dish: Hot dishes / Pilaf Diet: Lenten dishes

How to cook lean pilaf with dried fruits

An interesting and incredibly tasty pilaf with dried fruits is not a sweet dessert, but a complete dish with a slightly sweet aftertaste for lunch or dinner. It is prepared from available products. But, despite the fact that you don’t need meat for cooking, it still turns out quite satisfying.

Ingredients:

• Rice – 230 g;
• Raisins – 100 g;
• Dried apricots – 100 g;
• Apples – 200 g;
• Onion – 150 g;
• Carrots – 200 g;
• Vegetable oil – 3 tbsp. l.;
• Spices for pilaf – 1 tbsp. l.;
• Red pepper and turmeric - on the tip of a knife;
• Sugar – 3 tbsp. l.;
• Salt - to taste.

How to cook:

1. Wash the raisins and dried apricots and add warm water. Pour vegetable oil into the cauldron and wait for it to heat up. First, add the spices and heat for a couple of minutes so that they reveal their aroma. Next, add the onion, cut into half rings, and fry for a few minutes.

2. At this time, peel the carrots and cut into strips or three on a grater. Place in a frying pan and stir. Fry the vegetables for 5 minutes with the lid closed. While we peel the apples, remove the core and cut into cubes.

3. Strain the dried fruits from the water and finely chop the dried apricots. Add apples and dried fruits to the vegetable frying. Mix everything, cover with a lid and leave for 3-4 minutes. We rinse the rice until we get clean water and add it to the rest of the products.

4. Stir, let stand for 2-3 minutes so that the cereal is saturated with vegetable juices and oil, and only after that add water. Bring to a boil over high heat. Add some salt and sugar. Then reduce the heat and cook covered for 30-40 minutes.
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Cooking tips

To make good rice with mushrooms for weight loss, you need to know some cooking secrets. Use these tips to prepare a delicious meal.

1. If you want fluffy rice, rinse it with ice water. When warm, it will begin to steam and release gluten.
2. If you want the dish to cook faster, cover the rice with cold water in advance and let it sit for 10 minutes. It will absorb it and cook faster.
3. To make the pilaf beautiful, be sure to add a little turmeric. It will take on a clear color.
4. Barberry is the main ingredient of an oriental dish. Always add berries if you want to get a subtle, refined aroma. It is also advisable to use dogwood.
5. Cook pilaf either in a deep saucepan with a thick bottom or in a cauldron. This way the rice steams better and doesn’t burn. A slow cooker is also suitable.
6. Mushroom pilaf goes well with fresh vegetables. Serve it with fresh cucumber or pickled mushrooms. Such dishes will still be dietary, but more tasty.

Cooking tricks

1. Some chefs argue that real pilaf does not need to be stirred at all during cooking;
2. If you don’t have a cast iron cauldron, you can cook pilaf in a regular frying pan with a thick bottom, but at the end wrap it in a woolen blanket and let the rice cook for at least another hour;
3. Lenten pilaf will be even more flavorful if you add mushroom broth to it;
4. If you use frozen mushrooms, fry them in a separate pan, they contain a lot of moisture, this can spoil the vegetables;
5. The bright beautiful color of the pilaf is given not only by fried vegetables, but also by tomato paste, turmeric, and paprika;
6. An unusual and very tasty pilaf is made from red rice. And for greater benefit, it is generally recommended to use unpolished for this dish;
7. There is one trick in preparing lean pilaf: you can add butter or ghee or combine a little olive and sunflower oil;
8. Before putting rice in a cauldron, it must be washed several times in water to wash out the starch, which produces sticky porridge and not crumbly pilaf.

Easy cooking and bon appetit!

Recipe for lean pilaf with champignons. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lenten pilaf with champignons”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of lean pilaf with champignons is 66.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.