Mushroom pilaf is an unusual version of a familiar dish.
It will delight not only vegetarians, but also meat-eaters.
After all, mushrooms are perfectly combined with any options of a popular dish.
Indulge in unusual pilaf?
Pilaf with mushrooms - general principles of cooking
Rice is the basis of any pilaf, including mushroom. You should not save on cereals and it is advisable to use selected cereals. The variety does not matter, and the choice depends on personal preferences. Groats are thoroughly washed several times.
Mushrooms for pilaf are always fried. You can do this in a separate bowl, but more often they lay everything at once in a cauldron. Mushrooms are fried with vegetables or alternately, sometimes in different dishes. As in traditional pilaf, these are carrots and onions.
What else can be added to mushroom pilaf:
• meat, poultry;
• garlic;
• spices;
• raisins, nuts;
• tomato or tomatoes.
Sometimes other cereals are laid in pilaf. They can supplement rice or completely replace it. Often cooked with seasonal vegetables: eggplant, pepper, zucchini. Or in the eastern way: with dried fruits, lots of spices.
Recipe 1: Lean Pilaf with Mushrooms
Recipe for lean pilaf with mushrooms for a delicious menu during the period of restrictions. Fresh mushrooms are used for cooking. Frozen mushrooms are better not to take, as they have a lot of water.
Ingredients
• water 1.5 cups;
• 1 glass of rice;
• 0.3 kg of champignons;
• 2 cloves of garlic;
• 0.1 kg of carrots;
• 0.1 kg of onion;
• 3 tablespoons of oil;
• spices.
Cooking
1. In a cauldron, add vegetable oil. Warm up well.
2. Lay the diced onions. After it we throw the carrots, cut it into strips.
3. Rinse the mushrooms. It is advisable to take dense and young mushrooms with closed hats. We cut each into four parts. Small can just be cut in half.
4. Throw mushrooms to vegetables and fry together until rosy.
5. While washing the cereal to clean water. All liquid is well expressed.
6. Add the spices. You can use special mixtures for cooking classic pilaf.
7. Lay the rice, throw the cloves of garlic, level the layer with a spoon.
8. Pour boiling water. We use water according to the recipe.
9. We evaporate the water for five minutes, then cover the cauldron, reduce the heat to a minimum and cook for a quarter of an hour. We give the pilaf pilaf infuse for half an hour.
Recipe 2: Pilaf with Mushrooms and Chicken
To prepare such a pilaf with mushrooms, it is allowed to take any parts from the chicken: with a bone or fillet. We also use any mushrooms, either greenhouse or forest ones.
Ingredients
• chicken 0.3 kg;
• 3 carrots;
• 0.3 kg of mushrooms;
• 2 onions;
• 3 cloves of garlic;
• 1.5 cups of rice;
• spices;
• 60 grams of oil.
Cooking
1. Carrots cut into even strips, also onions. We send everything to the cauldron and fry.
2. Add the chicken. The bird needs to be washed and cut. If pieces with bone are used, then along the joints. If fillet, then you can turn into cubes about 2 cm.
3. Mushrooms are added next. We pre-wash them, cut into not very large pieces. Fry until half cooked.
4. Season with spices. In addition to salt and pepper, saffron, paprika, and turmeric can be added to the cauldron. Immediately put garlic cloves.
5. Add washed rice, fill with water. The fluid should cover the products with one finger. You do not need to add more, as there is a lot of moisture in the mushrooms and the cereal will take its toll.
6. We give a boil and evaporate water to a level equal to the products.
7. Cover and simmer for 20 minutes. Then turn off and leave to stand.
Recipe 3: Pilaf with mushrooms and meat
For a meat dish, you need dried mushrooms. They will give pilaf the incomparable aroma of the forest and amazing taste. We take any meat: pork, you can beef or lamb.
Ingredients
• 0.3 kg of meat;
• 0.3 kg of rice;
• 50 g of dried mushrooms;
• 0.3 kg of carrots;
• 0.2 kg of onions;
• spices;
• 0.3 cups of oil.
Cooking
1. Soak dry mushrooms in water and let stand for a couple of hours. Then rinse, add new water and boil for 20 minutes. Drain and cut into pieces.
2. Pour oil into the cauldron, but not all. We leave one spoon for mushrooms. We put on the stove.
3. Fry vegetables.
4. Add the chopped meat to the cauldron and fry together until rosy. If beef is used, then it is better to put it before vegetables and darken under a lid, and then add onions with carrots.
5. In a frying pan in the remaining spoon of oil, fry the boiled mushrooms. We set the maximum fire and brown well so that they reveal all the aroma.
6. We shift the mushrooms to the fried meat with vegetables, season the contents of the cauldron with spices.
7. Put washed rice in it, followed by a glass of mushroom broth and water. The liquid should be poured above the ingredients on two fingers.
8. Cover, simmer for about half an hour.
Recipe 4: Pilaf with mushrooms and buckwheat
A recipe for an unusual pilaf, to which buckwheat is added together with mushrooms. The dish is very interesting in taste. We use champignons, preferably fresh.
Ingredients
• 1.5 cups of buckwheat;
• 2 glasses of water;
• 3 cloves of garlic;
• 3 carrots;
• 0.3 kg of mushrooms;
• butter.
Cooking
1. Pour half a centimeter of oil into the cauldron.
2. Add chopped carrots and onions, lightly brown over high heat.
3. Cut the mushrooms into cubes, add to the vegetables and fry until half ready.
4. We sort out buckwheat and carefully rinse with cold water. We pour it into the cauldron.
5. Put spices, salt, add garlic and pepper.
6. Pour in water, you can immediately use boiling water. Buckwheat is not as capricious as rice. Therefore, pilaf always turns out friable, if not overdone with liquid.
7. Close and cook for about 12 minutes, then leave the dish for another 15 minutes to insist.
Recipe 5: Pilaf with mushrooms in pots
To prepare pilaf with mushrooms according to this recipe, clay pots will be needed. You can use portioned containers or one large container. Any mushrooms, but if wild ones are used, that is, not greenhouse ones, then you first need to boil them in water for about twenty minutes.
Ingredients
• 0.3 kg of mushrooms;
• 0.3 kg of rice;
• 0.3 kg of carrots;
• 0.07 kg of oil;
• 0.2 kg of onion;
• spices;
• garlic;
• bay leaf.
Cooking
1. Wash the mushrooms and cut into large pieces, preferably at least 1.5 centimeters, as the product will lose volume when frying.
2. Onions, like carrots, peel and chop together with straws.
3. Pour oil into a frying pan, heat to a haze and fry vegetables. You need to heat strongly so that they are well browned and do not stew.
4. Add the mushrooms and fry further until the vegetables are brownish, but try not to burn.
5. Rinse several times in fig. For pots, it is better to use long cereal, you can take steamed cereal.
6. We put mushrooms with vegetables in the pots, we pour the rice so that the cereal is slightly above the middle. We stick a clove of garlic in the center.
7. We take water and season with spices, salt well, as the rice is completely fresh. You can use any broth, for example, meat or mushroom.
8. Fill the pots so that the water is 1.5 centimeters higher than the contents.
9. Above we throw the third part of the bay leaf. It’s not worth laying the whole, the aroma will be too intrusive.
10. Close the pots, send to the oven. Cook for 40 minutes at 180 ° C.
Recipe 6: Pilaf with mushrooms and raisins
You can cook such pilaf with or without meat. Here is an example of a vegetarian option, but if necessary, we dilute the taste with beef or lamb.
Ingredients
• 0.4 kg of rice;
• 0.3 kg of mushrooms;
• 0.2 kg of onions;
• 0.1 kg of raisins;
• 0.07 kg of oil;
• 0.3 kg of carrots;
• 0.05 kg of nuts;
• spices.
Cooking
1. If forest mushrooms, then boil until half ready, drain the liquid. If champignons are used, then just rinse and cut into pieces.
2. We heat the oil, pour it into the cauldron immediately. Lay the mushrooms and fry.
3. After the moisture has evaporated, add the chopped vegetables. First onions, and then carrots. Fry until golden brown.
4. Season the future pilaf with spices and salt, slightly warm. Put garlic on request.
5. Add washed raisins and rice. All is well stirred.
6. Pour in water. The level should be higher by two centimeters of the remaining ingredients.
7. We evaporate to the level of products, then cover and simmer for half an hour. Turn off the fire.
Recipe 7: Pilaf with Mushrooms and Tomatoes
To cook mushroom pilaf with tomatoes, you need fresh tomatoes. We choose ripe, but dense vegetables that can be cut into slices. The skin does not need to be removed, it will hold the pieces and help maintain their shape.
Ingredients
• 0.25 kg of rice;
• 0.25 kg of mushrooms;
• 0.15 kg of tomatoes;
• 0.2 kg of carrots;
• 0.1 kg of onions;
• 40 ml of oil;
• seasonings.
Cooking
1. Straws onions, also peeled carrots. Throw in a cauldron with hot oil and fry.
2. Mushrooms shred plates, send to the onion. Fry until water evaporates.
3. Tomatoes need to be cut into slices, they should not be small so that they are clearly visible in the pilaf.
4. Rinse the rice with ice water.
5. We lay spices in a cauldron with mushrooms, salt. You can add garlic.
6. Add rice and fresh tomatoes, stir. For a rich tomato flavor, you can put a spoonful of pasta, or even better fry. But just with tomatoes it turns out with dignity.
7. Fill with water one and a half centimeters above the level of products. Cover and bring to readiness. Such pilaf is cooked for about half an hour.
Recipe 8: Pilaf with Pearl Barley Mushrooms
For pearl barley pilaf with mushrooms, it is advisable to soak the cereal the day before so that it swells well and the cooking time is reduced.
Ingredients
• 2 carrots;
• 0.07 kg of oil;
• 0.3 kg of champignons;
• 0.2 kg of barley;
• 1 onion head;
• 0.07 kg of paste;
• spices.
Cooking
1. Boil pearl barley until soft in a conventional pan. We merge.
2. Cut the mushrooms and fry almost until ready in the casserole.
3. Add chopped onion into small cubes, and then grated carrots, fry with mushrooms.
4. Dilute the tomato with 100 ml of water, we send you a cauldron. Stew a couple of minutes.
5. Add spices and spread the pearl barley, stir.
6. Cover, set a small fire and simmer for ten minutes.
Pilaf with mushrooms - useful tips and tricks
• Real pilaf is never stirred during the cooking process, even if it is cooked with mushrooms.
• There is no cauldron for pilaf? Can I use a large pan? But in this case, after cooking, it is advisable to wrap the dishes in a blanket and leave it for an hour. Rice will reach the desired state.
• Pilaf will be more flavorful if you add a decoction in which mushrooms were cooked.
• It is better to fry frozen mushrooms in a pan separately, since they have a lot of moisture.
• Pilaf will acquire a beautiful color if the vegetables are well fried. Also, turmeric, paprika, tomato paste will add brightness to the dish.
• The dish will be much more useful if it is prepared from unpolished rice. For variety, you can use varieties of different colors, for example, delicious and unusual pilaf can be cooked from red rice.
• Pilaf will turn out tastier if you use several types of oil for its preparation, for example, mix sunflower and olive. You can add ghee or butter.
