Pilaf with mushrooms: cooking options. Pilaf with mushrooms - a new version of the traditional dish Pilaf with mushrooms with the addition of dry recipe

04.09.2021

If you like rich, but at the same time light meals, we advise you to cook something from what we will offer you today. These will be different options for cooking pilaf with mushrooms, so if mushrooms are your passion, join us soon!

To taste, you can choose any mushrooms from those that you like. Of course, it will be most delicious with forest, but the store option is also suitable. It can be porcini mushrooms, russula, chanterelles, honey agarics, boletus, champignons and many others.

General cooking principles

In 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 so that the pilaf is crumbly, or you can just take the steamed one, which has already been thermally processed a little for the same purpose.

Lean mushroom pilaf

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 keep the rice crumbly, you can pre-fry it in a dry skillet.

Pilaf with mushrooms and chicken fillet

Since chicken and mushrooms are classics in cooking, cooking is a must. A quick recipe and a delicious result - isn't it worth it?

How much time is 50 minutes.

How to cook:

Peel the chicken meat from fat and films, cut it into cubes and set aside.
Remove the husk from the onion, rinse it and finely chop it.
Peel the mushrooms, cut into quarters.
Pour oil into a frying pan, heat it and add onion.
Simmer, stirring occasionally, until soft.
Then add the mushrooms and cook for five minutes.
Peel, wash and grate carrots. Add to mushrooms along with spices, mix.
Rinse the rice thoroughly until clear water.
Pour over carrots and mushrooms, stir and cook for two minutes.
Then add water and simmer the dish covered for twenty minutes.
After that, you can serve it to the table, sprinkled with green onions.

Tip: To brighten the dish, add tomatoes or bell peppers.

Mushroom pilaf with the addition of meat

We decided to use pork to get the fullest possible meal. It is juicy, satisfying and delicious!

How much time - 1 hour and 20 minutes.

What is the calorie content - 155 calories.

How to cook:

Rinse pork, remove fat and films, cut into cubes.
Peel the onion together with the carrots, wash and chop.
Chop the mushrooms into strips.
Pour oil into a frying pan, heat it up and add the pork.
While stirring, fry it until golden brown.
Put onions and carrots, mix.
Pour in the mushrooms, add salt and black pepper to taste.
Peel the garlic, pass it through the crush to the rest of the ingredients.
Add rice, add water and close the lid. Simmer rice until cooked.

Tip: To add flavor to the pilaf, use soy sauce instead of salt.

How to cook in a multicooker

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

How much time - 1 hour and 25 minutes.

What is the calorie content - 138 calories.

How to cook:

Peel, wash and cut the carrots into thin strips.
Remove all the husks from the onion, wash the head from the juice that has come out.
Cut into half rings with a sharp knife.
Pour oil into a frying pan, heat it and put onion.
Simmer it, stirring occasionally, until soft.
Pour in the carrots and continue to stew the roots.
At this time, peel the mushrooms, cut them into slices.
Place in a frying pan and simmer all together until cooked.
Rinse the rice, mix with spices, barberry.
Transfer the contents of the pan to the multicooker bowl.
Add peeled and minced garlic.
Stir and pour the rice on top, add water so that it covers 1 cm.
Turn on the simmering mode and wait until the dish is ready.

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

Option with vegetables

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

How much time - 1 hour and 30 minutes.

What is the calorie content - 130 calories.

How to cook:

Peel the mushrooms, cut them into small slices.
Rinse the pepper, cut the core and cut the flesh into strips.
Pour oil into a frying pan, heat it and put pepper and mushrooms.
While they are stewing, rinse the rice until clear water, peel the garlic.
Cut the peel from the carrots, wash and cut into strips.
Peel the onion, rinse from the released juice, chop in half rings.
Pour the onions and carrots into the pan, cook, stirring occasionally, for five minutes.
Then add washed rice, fry, cook the same amount.
Pour in water, mix the ingredients and let it boil.
Add spices and unpeeled garlic heads.
Close the lid and cook for a quarter of an hour.
When time has passed, pour more water, close the lid and simmer until tender.
Rinse and chop the herbs, sprinkle on the dish before serving.

Tip: It will be delicious as a greenery with green onions, tarragon or rosemary.

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 much time - 1 hour and 15 minutes.

What is the calorie content - 93 calories.

How to cook:

Peel the carrots with a sharp knife or peeler.
Remove the crust from the celery root, wash and cut into thin strips.
Remove the husk from the onion, cut off the roots and wash the head.
Cut it into half rings and pour into a saucepan.
Send celery and carrots there, mix.
Pour in oil and put on the stove, turn on the fire.
While stirring, simmer until soft.
While they are cooking, peel the mushrooms and chop them finely.
Add to root vegetables, mix.
When soft, wait for the liquid to evaporate from the saucepan.
Finally, add the peeled garlic, passed through the crush.
Rinse the buckwheat thoroughly, add to the rest of the ingredients.
Pour in water, add salt to taste, mix.
Bring to a boil, cover and cook until tender.

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

To make your dish as rich and rich as possible, use broth instead of regular water. Of course, it will be ideal if it is meat broth or at least fish broth. But both mushroom and vegetable are fine.

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

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

Traditionally, pilaf is made from rice with chicken or lamb, but meat is excluded during Lent. Lean pilaf with mushrooms turns out to be easy and simple to prepare, at the same time satisfying and healthy. Other ingredients of the dish are various vegetables, prunes and quince. Rice can be substituted with barley, whole grain barley, or chickpeas.

How to cook lean pilaf with mushrooms?

Housewives who are going to cook pilaf with mushrooms without meat should take into account certain tricks:

To make the pilaf tasty, you should choose the right dishes. Ideally, if it is a cast-iron cauldron or a deep frying pan with a thick bottom.
To give a mouth-watering aroma, mushroom broth is added to the cereal. Garlic in pilaf can be put unpeeled, as is done in the countries of Central Asia.
If frozen mushrooms are used, they are fried separately as they contain too much liquid.
Paprika and turmeric with tomato paste will give the rice a beautiful flavor.
Fans of savory dishes should try to cook pilaf with red rice. Groats differ not only in appearance and taste, but also in usefulness. Red rice is packed with vitamins.
Lean pilaf with mushrooms is especially tasty with the addition of ghee or butter.
Rice will become crumbly if you rinse it many times.

Pilaf with mushrooms and vegetables

When preparing a vegetarian dish, cooks use unpolished rice and mushrooms or honey mushrooms, any porcini mushrooms. Professionals advise using parboiled rice. Lean pilaf with mushrooms and vegetables is suitable for those people who are on a diet or want to diversify their usual menu.

Ingredients:

rice - 2 cups;
carrots and onions - 1 pc.;
mushrooms - 200 g;
garlic - 3 cloves;
turmeric - 2 tsp;
spices;
salt;
water - 2.5 cups.

Preparation

Cut vegetables, sauté for 10 minutes.
Rinse the rice.
Add rice, mushrooms and garlic to vegetables. Mix the mass.
Add spices, salt and water. Close the lid, reduce heat and cook mushroom and rice pilaf for 40 minutes.

Pilaf with dried mushrooms - recipe

If there are no fresh mushrooms at home, pilaf with dried mushrooms will be an excellent alternative. If there is no cast-iron cauldron, it is prepared in a saucepan. After the meal, it is recommended to wrap it up and let it brew, so that the taste comes out more saturated and saturated with spices, which are used as ground cilantro or coriander.

Ingredients:

mushrooms - 40 g;
rice - 220 g;
carrots - 2 pcs.;
onion - 1 pc.;
water - 200 ml;
spices, salt.

Preparation

Soak the washed mushrooms for 4 hours. Boil them without draining the water.
Fry vegetables, add to mushrooms along with rice and salt.
Simmer pilaf for half an hour, add spices at the end.

Pilaf with salted mushrooms

Pilaf with pickled mushrooms would also be an excellent alternative. It is prepared in the usual way, only fresh mushrooms are replaced with canned ones. The dish will come to the rescue at any time, since such products often end up in the refrigerator. The advantage of the food will be a spicy salty taste.

Ingredients:

rice - 1.5 cups;
mushrooms - 1 can;
onions and carrots - 1 pc.;
salt, spices.

Preparation

Saute the vegetables, add mushrooms to them and fry again.
Rinse the rice, combine with other components. Simmer for 40 minutes until tender.

Lean barley pilaf with mushrooms

Not only tasty, but also useful is pearl barley pilaf with mushrooms. You can diversify it with vegetables that are on hand, such as tomatoes, bell peppers, or eggplants. Barley perfectly absorbs all the spices and the taste of mushrooms. It is recommended to sprinkle chopped herbs on the dish before serving.

Ingredients:

pearl barley - 350 g;
onions - 3 pcs.;
carrots - 2 pcs.;
mushrooms - 300 g;
garlic - 3 cloves;
lemon - 0.5 pcs.;
dill and parsley - 1 bunch each;
seasonings (paprika, barberry, turmeric) or one pack of pilaf spices.

Preparation

Boil the pearl barley. Drain the water, and stir the groats so that they do not stick together.
Chop vegetables, mushrooms and garlic.
Fry onions, add carrots, simmer for 10 minutes. Add garlic, and after 2 minutes remove from heat.
Combine the vegetable mixture with the barley, and put the mushrooms in the pan. Simmer them until they produce juice. Transfer to a saucepan with cereals, add spices and lemon juice.
Mix thoroughly, simmer lean pilaf with barley, mushrooms over low heat for 15 minutes.

Pilaf with chickpeas and mushrooms

To prepare such an unusual, but extremely tasty dish like lean and mushrooms, mutton peas are used. The main difficulty is that it must first be soaked in cold water and left for 1.5 days. During this time, a sprout forms in the chickpeas, which makes the peas incredibly soft and tasty.

Ingredients:

rice - 3 cups;
carrots - 3 pcs.;
onions - 2 pcs.;
chickpeas - 200 g;
spices for pilaf (barberry, ground paprika, cumin, black and red pepper).

Preparation

Cut the onion into half rings, grate the carrots. Fry in a cauldron for 3 minutes.
Pour in the swollen chickpeas and fry the food for another 5 minutes, add spices.
Rinse the rice several times. Drain the liquid, and add the cereal to the cauldron. Fry the mixture one last time.
Pour water a finger above the food, season with salt and add garlic. Cover and simmer lean pilaf with chickpeas and mushrooms over low heat for 30 minutes.

Pilaf with mushrooms and whole grain barley

It is worth trying to cook barley pilaf with mushrooms. It can be used as an independent dish, it is also a good side dish for chicken or meat on permitted days. Celery or bell peppers must be added to it. The food is cooked in a deep saucepan along with vegetables until the liquid evaporates, this happens in about 40 minutes. Before serving, it is decorated with herbs.

Ingredients:

barley - 200 g;
mushrooms - 250 g;
onion - 1 pc.;
water - 0.5 l;
spices.

Preparation

Chop the onion and mushrooms.
Fry the onions in a saucepan in oil, add barley to it, also fry.
Add water and mushrooms. Simmer for 40 minutes until the liquid evaporates.

Pilaf with quince and mushrooms

It comes out no less wonderful with mushrooms, the recipe for which includes the addition of quince. The fruits are peeled, cut and left in a deep cup with warm salted water. Then they are fried with cumin and fried. If you have dried mushrooms at hand, they are poured with water and allowed to brew for a couple of hours.

Ingredients:

rice - 300 g;
quince - 3 pcs.;
onions - 3 pcs.;
carrots - 1 pc.;
garlic - 1 head;
zira - 1 tsp;
spices, salt.

Preparation

Cut the quince into slices and cover with warm water. Let it brew, then fry.
Chop onions and carrots, fry separately. Add quince, spices, salt.
Rinse the rice, add it to the cauldron along with the garlic. Cook for 20 minutes, then let it brew for another 20 minutes.

Pilaf with mushrooms and prunes

In addition to vegetables, dried fruits are added to the dish, which give it an amazing taste. The pilaf with mushrooms in the post, which includes prunes, is especially amazing. The combination with hot red pepper turns out to be extremely interesting. If you want something simple, then the amount of spices can be reduced.

Ingredients:

rice - 400 g;
mushrooms - 350 g;
carrots - 3 pcs.;
onions - 2 pcs.;
prunes - 300 g;
garlic - 3 cloves;
salt and spices.

Preparation

Cut the onion into large rings, grate the carrots. Put in a cauldron with heated oil and fry.
Cut the mushrooms, fry with vegetables for 2 minutes. Add spices.
Add washed rice. Stick the cloves of garlic and prunes, cut in half, in a circle.
Fill the food with water. Let it boil and cook pilaf with mushrooms in a cauldron for 30 minutes.

Pilaf with mushrooms in the oven

Oven-baked is a Georgian dish prepared with lots of carrots and mushrooms. The cooking process practically does not differ from the previous recipes, the peculiarity is the use of the oven instead of the usual stove. The finished meal can be spread over lettuce leaves and garnished with dill.

Ingredients:

rice - 1 glass;
carrots - 2 pcs.;
onion - 1 pc.;
hops-suneli - 1 tbsp. l .;
mushrooms - 200 g;
water - 1.5 cups.

Preparation

Boil the carrots in salted water for 1-2 minutes.
Cut the onion into rings. Boil mushrooms and combine with onions, fry for 2 minutes.
Add washed rice, hop-suneli. Pour half a glass of carrot broth on top and simmer on the stove for 40 minutes. Grate the carrots and divide into two parts.
Put the first part of the carrot on the bottom of the pots, then the rice with mushrooms, and on top - the remaining carrots.
Lean bake in the oven at 180 degrees for 30 minutes.

Lean pilaf with mushrooms in a slow cooker

And without meat, it will fit well into the diet menu, since it does not contain excess animal fats. Pilaf with mushrooms in a slow cooker can also be prepared as a light dinner, a festive meal or a side dish for a hot one. If you involve modern household appliances in the business, then the cooking time will be reduced, and the rice turns out to be crumbly without unnecessary effort.

Traditionally, pilaf is cooked with meat. However, due to the use of some ingredients, it is possible to eliminate it while maintaining excellent taste. Pilaf with mushrooms is a nutritious and aromatic dish with delicate notes.

Classic pilaf with mushrooms

Classic pilaf involves the use of meat, the taste of which is perfectly complemented by mushroom notes.

Ingredients:

Rice - 200 g;
pork pulp - 350 g;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 2 cloves;
mushrooms - 300 g;
vegetable oil - for frying;
salt and seasonings for pilaf.

Cooking method:

1. Cubes are prepared from the washed and dried meat.
2. Chopped onions and carrots as desired.
3. Mushrooms are cut into large slices.
4. Cubes of meat are fried in a cauldron with butter.
5. When the pork has a golden brown crust, prepared vegetables are sent to the cauldron.
6. After 5 minutes, the mushrooms are laid out, the contents are mixed with salt and spices.
7. On the fried mass is laid out washed rice, which is filled with water.
8. The dish is stewed in a closed cauldron over low heat until tender.

Lenten cooking recipe

Fragrant meatless pilaf diversifies the vegetarian menu with a wonderful combination of rice and mushrooms.

To create a dish you will need:

200 g of rice;
100 g of carrots and onions;
250 g of mushrooms;
head of garlic;
spices, salt and vegetable oil.

To make lean mushroom pilaf:

1. Vegetables, mushrooms are cleaned, washed.
2. Vegetables are cut into cubes, which together with salt are fried for about 5-7 minutes.
3. Champignons are cut into large slices, which are laid out with vegetables.
4. After 2 minutes, rice is poured into the pan, after which everything is mixed and filled with water.
5. Pilaf is stewed over medium heat.
6. After absorbing the liquid, the deep frying pan is covered with a lid and placed on a cold hotplate for 30-35 minutes.

Cooking in a multicooker

Pilaf with mushrooms in a slow cooker takes a leading position in the menu of supporters of proper nutrition.

To prepare the dish you need:

300 g of rice;
the same amount of champignons;
bulb;
1 carrot;
1.5 heads of garlic;
sunflower oil, salt and spices (barberry, cumin and others).

The cooking steps are as follows:

1. Vegetables and mushrooms are chopped in arbitrary slices at the discretion of the culinary specialist.
2. Onions are sautéed in a frying pan.
3. After the vegetable acquires transparency, the chopped root vegetable is added to it.
4. Mushrooms are the last to be laid out.
5. After 5 minutes, the dressing is crushed with salt and spices, and then whole garlic cloves are placed in it.
6. After readiness, vegetables with mushrooms are laid out in the multicooker bowl.
7. Rice is distributed over the dressing and is filled with water.
8. The second of the rice is cooked until the beep in the "Pilaf" mode.

Barley pilaf with mushrooms

An original variation on the preparation of pearl barley pilaf. To execute the recipe, you should purchase:
200 g of pearl barley;
150 g of mushrooms;
2 onions;
1 carrot;
sunflower oil;
salt and spices.

The cooking method is simple:

1. Pearl barley is boiled to a semi-cooked state.
2. Peeled onions are cut into thin rings, which are fried in a cauldron in hot sunflower oil.
3. The carrots are rubbed and added to the clear onions.
4. Mushrooms are boiled for 2 minutes and sent to vegetables.
5. After 10 minutes, grits are distributed over the salted vegetables and mushrooms.
6. The contents of the cauldron are filled with water, which is salted and seasoned.
7. The original pilaf is stewed for 30-40 minutes in a closed container.

How to make with chicken

Delicious pilaf with mushrooms and chicken is prepared from:

300 g fillet;
half the amount of mushrooms;
120 g parboiled rice;
bulbs;
1 carrot;
vegetable oil;
herbs, salt and spices.

Step-by-step cooking instructions are the following:

1. The meat is cut into cubes, which are fried with onion rings and mushroom slices.
2. The root vegetable is rubbed on a medium grater.
3. When the meat is golden brown, put the carrot shavings in the pan.
4. The contents are fried for 5 minutes and covered with rice.
5. The pilaf is mixed and after 2 minutes it is filled with water.
6. An appetizing dish is stewed under a closed lid for 20 minutes.
7. On the plates, pilaf is crushed with chopped herbs.

With meat and mushrooms

Hearty pilaf is made from:

350 g champignons;
300 g pork;
2 onions;
2 carrots;
200 g of rice;
seasonings, salt and sunflower oil.

To feed the household with fragrant pilaf:

1. The pork pulp is washed, cut into pieces, which are salted, seasoned and fried in hot sunflower oil.
2. In another deep frying pan, mushroom plates are fried in sunflower oil.
3. When the mushrooms are browned, onion half rings and carrot shavings are sent to them.
4. After vegetables acquire softness, meat and washed rice are laid out on them.
5. The contents are filled with water, salted and spiced to taste.
6. Pilaf is simmered over medium heat with the lid open.
7. When all the liquid has evaporated, the dish is removed from the stove and infused in a closed container for about 15 minutes.

Mushroom pilaf with vegetables

Vegetable pilaf is a tasty and healthy dish, for the preparation of which are prepared:

Rice - 350 g;
onions - 2 pcs.;
carrots - 2 pcs.;
garlic - 2 heads;
mushrooms - 200 g;
sweet pepper - 2 pcs.;
salt and seasonings for pilaf.

The cooking method consists in performing the following steps:

1. Peeled onions are cut in half rings, carrots and peppers - into strips, mushrooms - into large slices.
2. Pepper and mushrooms are salted and then fried for 5 minutes.
3. Onion and carrots are sautéed in another pan for 7 minutes, to which rice and whole garlic are laid out after the specified time.
4. Rice with vegetables is poured with 500 ml of water, salted, seasoned.
5. After boiling, the dish is cooked under a closed lid for about 25 minutes over low heat.
6. At the end, pepper and mushrooms are placed in the pilaf.
7. The dish is mixed and laid out on plates.
Thus, from a simple food set, you can easily prepare a nutritious and mouth-watering dish with an unsurpassed aroma and piquant taste.

Step 1: Prepare the ingredients for the mushroom pilaf.

Let's start with mushrooms. It is easier and simpler to use champignons, they do not need to be pre-processed, compared to forest mushrooms. Therefore, we will thoroughly rinse them, cut off the skin and, depending on the size of the mushrooms, cut them into halves, quarters, or whatever you like.

Rice is known to need to rinse several times, "in seven waters" as they say. The clearer the water remains after rinsing, the cleaner our rice becomes. Soak the washed rice in boiling water so that it swells and takes less time to cook.

Onions and carrots are an invariable pair, wash them, peel and cut the onions into half rings, and carrots into cubes, or grate them on a coarse grater. Everything is ready, you can start cooking!

Step 2: Cooking mushroom pilaf.

Lubricate a deep frying pan or cauldron with vegetable oil, heat it up and lay out the chopped mushrooms. The mushrooms must be fried, stirring constantly after the mushroom juice has evaporated. If the mushrooms are already fried until half cooked, add onions to them, mix and lightly fry. You can salt to taste.

The next to go to the cauldron is carrots. No more stirring! But adding spices is a must! In addition to the indicated ones, you can add those that you think are necessary.

Put rice in a cauldron and add water so that the water level is half a centimeter above the rice level. We cover the cauldron with a lid, reduce the heat and set it on the timer for 15 minutes. After the expiration of the time, we check the readiness of the pilaf. We clean the cloves of garlic and stick them into pilaf for a more spicy aroma. Simmer over low heat for another 15 minutes, and when the pilaf is ready, mix it properly in order to evenly distribute the onions, carrots and mushrooms.

Step 3: Serve ready-made mushroom pilaf.

Remove the lid from the cauldron and enjoy the spicy aroma of mushroom pilaf. Serve it hot, garnished with herbs, laid out on portioned plates. Mushroom pilaf can serve as an independent dish or as a side dish for a meat dish or a poultry dish. Bon Appetit!

Instead of separate seasonings, you can purchase a special “For pilaf” seasoning. It is suitable for both meat pilaf and mushroom pilaf.

If you use forest mushrooms, then they must first be washed and boiled in salted water. Do not drain the resulting mushroom broth - you can pour it over rice when you cook pilaf.

Mushroom pilaf can also be baked in the oven until the water evaporates completely, then the rice will become crumbly.

In the mushroom season, it is worth preparing pilaf with mushrooms as a side dish using freshly harvested boletus mushrooms. And in winter, if you try in the summer and prepare porcini mushrooms, you can cook rice with mushrooms at any time according to a simple recipe. This dish can be used as a side dish or on its own. Rice with porcini mushrooms does not contain meat and, for sure, many will like it.

Mushroom garnish is a tasty addition to the main course. They go well with him. If you do not eat meat, with onions, garlic and herbs - an excellent second course is guaranteed. It is believed that a side dish is needed to decorate the dish, give it additional flavor and increase satiety. Pilaf with mushrooms, especially if the porcini mushrooms are coarsely chopped, will do an excellent job with these tasks.

Stewed rice with mushrooms is a simple dish. Moreover, porcini mushrooms do not need boiling, and are fried in butter or vegetable oil directly overcooking the dish. This side dish is similar to pilaf, it is prepared according to the same principles. I read somewhere that this process, which is used in all cuisines of the world, is called simmering in the absorbed liquid - this is not cooking, the dish is stewed.

Porcini mushrooms are called porcini because they do not darken during heat treatment. Since ancient times, the title "white" has become a sign of nobility for this mushroom. In Italy, it is found everywhere and the dish is prepared expertly and incredibly tasty. You can cook rice with mushrooms using freshly picked porcini mushrooms and crumbly rice varieties - unlike risotto, which is closer to porridge, rice with fried mushrooms is best used as a side dish.

Pre-cooked pilaf with mushrooms can be reheated, letting it steamed with slight heating. If you wish, if you like spicy, the dish can be additionally variegated with chili pepper and herbs already at serving, so as not to interrupt the taste and smell of forest mushrooms.

If you successfully went to the forest and the mushroom picker basket is full, select a few of the smallest boletus for pilaf, others are perfect for. By and large, rice with mushrooms will work well with boletus, Polish and even mushrooms - but they will darken. If possible, it is better not to reheat the mushroom garnish, but to cook it right before the beginning of lunch. And you shouldn't use too aromatic spices to preserve the smell of wild mushrooms.

Pilaf with mushrooms. Step by step recipe

Ingredients (2 servings)

Fresh young porcini mushrooms 8-12 pcs
Loose rice 1 cup
Vegetable or butter 1 tbsp. l.
Dry soup additives (parsley, celery, carrots, parsnips) 1 tbsp. l.
Salt, black pepper, saffron (marigold), aromatic herbs spices
Parsley for serving

If you have successfully collected porcini mushrooms, you can always choose a dozen not very large ones from the basket - a little larger than a chicken egg. This is the best option to make pilaf with mushrooms tasty and beautiful. Wash all fruiting bodies thoroughly, remove soil and leaves residues. Cut the mushrooms into pieces - large, literally each mushroom into 2 or 4 pieces. Porcini mushrooms do not need to be boiled before frying.
Young porcini mushrooms
Heat some oil in a skillet. Rice with mushrooms is much more aromatic if natural butter is used. But, if this is unacceptable, an odorless vegetable is quite suitable, but it is better to heat it a little, until a white haze appears. Put the mushrooms in heated oil and fry, stirring frequently, for 8-10 minutes. Do not cover the frying pan with a lid, otherwise the steam that is released will cook the mushrooms, and the side dish with mushrooms is tastier if the boletus is fried.
Fry porcini mushrooms in oil
Then add dry rice. Loose varieties of Parboild, Basmati are well suited - but it has a strong enough smell of its own, Spanish rice calasparra bomba. This is rice with an elongated grain, while round grain rice is usually quite sticky - it is better suited for Caucasian shilaplavi porridge -. Stir rice with mushrooms and fry for 4-5 minutes.
Add dry friable rice
Heat the water to a boil in advance. Salt and pepper the rice and mushrooms a little, add 1 tbsp. l. dry or fresh soup roots - carrots, parsnips, celery, parsley. Add 1-2 pinches of dry aromatic herbs - oregano, basil, savory. To color the rice in a pleasant yellow color, I advise you to add a pinch of saffron or any natural substitute - marigolds, Imeretian saffron, cardobenedict.
Add spices and some saffron or marigold
Pour boiling water over rice with mushrooms. Typically, most varieties of rice cook well with a 1: 2 ratio of rice to water. See for yourself, it all depends on your rice. Stir rice and mushrooms, bring water to a boil. Reduce heat to low and cover skillet. Simmer rice over the lowest heat.
Pour water and simmer rice under the lid
Rice starch actively absorbs liquid. Rice is cooked for 17-20 minutes, at the very end of the heat treatment there will be practically no moisture. Gently mix the rice with the mushrooms and leave on the lowest heat under the lid so that the remaining moisture will steam the grains - they will crumble. Ideally, if almost all the moisture is absorbed and evaporated, the pilaf with mushrooms will be dry, and you can simply pour it onto a plate.