Today we will tell you about how to cook pilaf with mushrooms. It will be an excellent substitute for meat pilaf. If you cook it correctly, you will almost not feel the difference, and many will probably like a new variant of cooking the usual dish. In a word - a worthy alternative!
To cook such a pilaf with mushrooms, you will need:
- 0.5 kilograms of mushrooms (usually champignons),
- 2 carrots
- 1 red hot pepper (if you do not like hot , take sweet bell pepper),
- 2 onions,
- spices, salt and pepper.
To reduce the cooking time, rice can be pre-soaked. To do this, it should be washed, then fill with boiling water for about an hour.
Slice the onions in half rings and grate the carrots. Chop the pepper into strips of less than 1 cm. Take a medium sized cauldron, put it on a gas and pour vegetable oil into it. When the oil is warm, send vegetables there. In the meantime, rinse the mushrooms. If you choose small mushrooms, you can leave them whole. If you come across large specimens, you should cut them into 2-3 pieces. When cooking, the excess liquid from them will evaporate, they will decrease in size, so try not to cut them very finely.
When the vegetables are slightly fried, send mushrooms to the cauldron. Add salt, spices and pepper. Especially well-known curry powder will fit into such a dish. The fire should be medium so that the liquid from the mushrooms has time to evaporate. In this case, they can evenly fry. As soon as the mushrooms brown a little, reduce the heat and put rice in the cauldron. Pour everything with water so that it is 1-2 cm above the surface of the rice. Close the cauldron with a lid and bring to a low heat until cooked. Due to the fact that you soaked the rice in advance, it will take you about 20 minutes. All this time, pilaf with mushrooms should in no case be mixed. After the set time, open the lid and check the water level and rice readiness. You can add boiling water if all the water has boiled away.
After you turn off the gas, give the dish a little "rest." Then mix and invite home to the table. Pilaf with mushrooms will delight you and your loved ones with a new and unusual aroma and taste.
Now a few words about how to cook pilaf with mushrooms in a slow cooker. We bring to your attention a very tasty and uncomplicated recipe. You can use a wide variety of mushrooms: champignons, chanterelles, honey mushrooms or those that are loved by you. They can be fresh, frozen or even dried. If you use dried mushrooms, rinse them first and soak overnight.
To cook pilaf with mushrooms in a slow cooker you will need:
- 1.5 cups of rice
- 3 cloves of garlic,
- 3 glasses of water
- 500 grams of various mushrooms,
- 2-3 carrots,
- 2 onions,
- 5 tbsp. tablespoons of vegetable oil,
- pepper, spices and salt.
And now step by step instructions on how to cook pilaf with mushrooms:
Peel the carrots and onions. Finely chop the carrots, and cut the onions in neat half rings. Turn on the baking mode for 40 minutes in the slow cooker. Pour oil into it. Pour in the same carrots and onions. Pass the vegetables, stirring them periodically, for 20 minutes.
Rinse the mushrooms well. Try to do this quickly so that they do not have time to absorb excess water. Cut them into 3-4 slices or large strips. Send them to the vegetables in a slow cooker and fry for another 20 minutes. When you see that the water has evaporated, send pre-washed rice to the slow cooker. Align it well. Add salt, garlic and pepper. Fill everything with water and turn on the slow cooker in the "Pilaf" mode. When the pilaf is ready, let it brew a little. Open the lid and mix well. The fragrance quickly spreads around the house to bring the whole family to the table. Pilaf with mushrooms is ready, enjoy!