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Cooking mushroom pilaf!
Ingredients:
0.5 kg of rice
400 gr. champignons (other mushrooms are possible)
2 carrots
2 onions
salt
pepper
seasoning for pilaf
vegetable oil (vegetable)
garlic and dill optional
Preparation:
1. Let's start with rice. We take the most common rice for pilaf, it needs to be washed several times. This usually requires changing the water 5-7 times until it becomes clear.
It is very good to soak rice after washing in cool water for 1-2 hours. The rice will cook well individually and will not stick together in the finished pilaf.
2. Cut the carrots into strips. You do not need to grate it, as such a carrot turns rice into porridge. And we don't need that.
3. Fry the carrots in vegetable oil until almost cooked.
4. Peel and chop the onions. Put it on top of the carrots, reduce heat and simmer for 10 minutes, covered.
5. Fry the mushrooms in a separate frying pan, also in oil. Pre-cut each mushroom in half or into 4 parts.
You should not grind it, the mushrooms should be felt in the dish.
6. Transfer the fried carrots and onions to a cauldron or goose pan. Top with rice. Stir and fry slightly so that the rice is saturated with aromatic oil.
7. Add seasonings, salt and pepper.
8. Pour 1 liter of boiling water into the cauldron, reduce heat and cover. Leave the rice for 20 minutes. During this time, he must absorb all the water. Place the mushrooms on top, along with the oil from the pan.
Make holes in the pilaf. Check the rice for readiness.
Remove the finished pilaf from the heat, cover and wrap in a towel. Leave on for 15 minutes.
Mushroom pilaf is ready!
Advice: you can add garlic and chopped herbs to taste.
Enjoy your meal!
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