Rice dishes are present in almost every world cuisine, in a variety of dishes - from salads and bread to hot dishes. Rice is also great for lean dishes, and therefore the recipe for pilaf with mushrooms will be of interest to those who monitor their diet and fast. Although I would like to point out that this delicious food it is difficult to call it lean - because of the indescribable aroma and taste!

Secrets of delicious pilaf

• To receive delicious pilaf you must observe the following proportions: for a kilogram of rice, take half a kilogram of carrots and half a kilogram onion. Try this recipe once and the whole district will run to your pilaf!
• Onions should not be overcooked, but only “poached”.
• Rice needs to be washed in several waters.
• At the last stage, all the ingredients are poured with boiling water, "two fingers" above the level of the cereal.

Pilaf "Mushroom meadow"

Ingredients

• – 400-500 g + -
• — 1 large head + -
• - 1 root vegetable + -
• - optional + -
• - optional + -
• - taste + -

Cooking

1. We start cooking with the processing of mushrooms. If a dried mushrooms use, then wash them, soak for 2 hours and boil for 20 minutes. Cool, cut into small pieces, put in a saucepan with oil, salt, season with pepper to taste and fry in oil until golden. We put it in a saucepan in which pilaf will be cooked.

*Cook's advice
If we use fresh Forest mushrooms, then we clean them from dirt with a blunt knife blade, cut off the damaged areas and wipe the hats with a damp linen napkin. Rinse under running water and boil for 20 minutes. After cooling, cut into pieces and fry.

If we use champignons in the recipe, then you don’t need to boil them - just fry them in a saucepan until golden.

Fresh mushrooms should not be soaked in water, as they actively absorb water and become watery in taste and not as aromatic.

1. Chopped onion small cubes, put in a heated stewpan with oil and lower, achieving transparency. While the onion is fried, peel the carrots, chop on a coarse grater and add to the already prepared onion. Fry the vegetables together for about 10 minutes. Put them in a bowl with mushrooms and mix.
2. We wash the rice groats in several waters, add to the mushroom fry, salt, season with spices for mushroom dishes or pilaf and ground black pepper, pour boiling water (at a level of 3-4 cm from the level of rice) and put on fire. As soon as the rice begins to absorb water, we clean the garlic and insert whole slices into the food in several places.
3. After thickening the dish, put the pan in a non-hot (170-180 degrees) oven for 30-35 minutes to soak.
4. We take out the pilaf with mushrooms that has reached readiness from the oven, put the fragrant crumbly dish in a deep serving dish, decorate with herbs and vegetables and serve for the meal!

Bon appetit!

* Cook's advice
Friability and appearance any dish made from rice grains depends, first of all, on the quality of the rice. Rice grains should be whole, without white patches. And do not forget that excess water will make the food viscous and inedible!

Variations of lean mushroom dish

Since pilaf with mushrooms - Lenten dish, it would be very appropriate to enrich it with suitable additions:

Prunes

Prunes will give this dish a spicy sourness and sweetness. We free the dried berries from the stone (if any) and add the whole to the mushrooms with vegetables.

Kishmish

Kishmish is a grape variety with very small pits (seeds). Therefore, it is often dried and dried for further use in cooking. Mushroom dishes are a fantastic combination of taste and aroma!

Any fruit and vegetable supplements of your choice

And although pilaf with mushrooms is not quite a traditional dish Central Asian cuisine, but you can modify the recipe in 15 minutes by adding a piece of meat to the recipe - beef or lamb. Just fry the meat cut into pieces and mix with vegetables. It's simple and delicious!

If you want to diversify daily menu, I propose to cook pilaf, but not ordinary, but with mushrooms. The dish turns out tasty and satisfying, despite the lack of meat. Vegetarians, as well as fasting people, will appreciate this pilaf. If you do not belong to any of these categories - just cook this dish and enjoy its amazing taste. Recommend!

To prepare pilaf with champignons, prepare necessary set ingredients.

Wash or clean mushrooms thoroughly. Then cut into thick plates and put in a container in which you will cook pilaf, in my case it is a cast-iron frying pan. If you have small mushrooms, you can leave them whole.

Saute the mushrooms vegetable oil until golden. At first, a lot of liquid will stand out, but when it evaporates, the frying process will begin.

Then add chopped onions and carrots.

Saute the vegetables for 5-7 minutes until soft, stirring occasionally. Salt the contents of the pan, sprinkle with spices and mix thoroughly.

Rinse the rice with cold water and put it on a sieve to get rid of unnecessary liquid. Then in an even layer, on top of the mushrooms, lay out the prepared rice. Place three or more garlic cloves in the center.

Pour hot water so that it rises 1.5 cm above the level of the cereal, do not mix the layers.

Bring the contents of the pan to a boil, cover and simmer until the rice is cooked through, about 25 to 30 minutes.

Tasty, fragrant pilaf ready with champignons.

Let it brew a little under a closed lid, then gently mix and serve.

Bon appetit!

In the mushroom season, it is worth preparing pilaf with mushrooms as a side dish using freshly harvested forest mushrooms. And in winter, if you try in the summer and prepare porcini mushrooms, you can cook rice with mushrooms at any time 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.

Garnish with mushrooms is a delicious addition to the main course. They go great 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 an extra taste and increase satiety. Pilaf with mushrooms, especially if the porcini mushrooms are cut large, will perfectly cope with these tasks.

Stewed rice with mushrooms is a simple dish. Moreover, porcini mushrooms do not need to be boiled, and are fried in butter or vegetable oil directly overeaten by cooking 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 poaching in the absorbed liquid - this is not cooking, the dish is stewed.

Porcini mushrooms are called white mushrooms, as they do not darken during the heat treatment process. 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 masterfully and incredibly tasty. You can cook rice with mushrooms using freshly picked porcini mushrooms and fluffy varieties of rice - 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 by letting it steam with a little heat. Optionally, if you like spicy, the dish can be additionally diversified with chili pepper and herbs already when serving, so as not to interrupt the taste and smell of forest mushrooms.

If you successfully went into the forest and the mushroom picker's basket is full, select a few of the smallest mushrooms for pilaf, others are perfect for. By and large, rice with mushrooms will work well with boletus, Polish and even champignons - but they will darken. If possible, it is better not to warm up the side dish with mushrooms, but to cook it right before the start of dinner. And do not use too fragrant spices to keep the smell of forest mushrooms.

Pilaf with mushrooms. Step by step recipe

Ingredients (2 servings)

• Fresh young white mushrooms 8-12 pcs
• crumbly rice 1 glass
• vegetable or butter 1 st. l.
• Dry soup additives (parsley, celery, carrot, parsnip) 1 st. l.
• Salt, black pepper, saffron (marigold), aromatic herbs spices
• Parsley for serving

1. If you have successfully collected porcini mushrooms, you can always choose a dozen not very large mushrooms from the basket - a little larger chicken egg. This is the most the best way to make pilaf with mushrooms tasty and beautiful. Wash all fruiting bodies thoroughly, remove the remnants of soil and leaves. Mushrooms cut into pieces - large, literally each mushroom into 2 or 4 pieces. Porcini mushrooms can not be boiled before frying.

   Young porcini mushrooms

2. Heat up some oil in a frying pan. Rice with mushrooms is much more flavorful if natural butter is used. But, if this is unacceptable, an odorless vegetable is quite suitable, but it is better to ignite it a little, until a white haze appears. Put the mushrooms in the hot oil and fry, stirring often, for 8-10 minutes. Do not cover the pan with a lid, otherwise the steam that is released will cook the mushrooms, and the side dish with mushrooms is tastier if the mushrooms are fried.

   Saute porcini mushrooms in oil

3. Next, add dry rice. Loose varieties of parboild, basmati are well suited - but it imposes a fairly strong smell of its own, Spanish calasparra bomba rice. This is rice with an elongated grain, while round-grain rice, most often, is quite sticky - it is better suited for Caucasian shilaplavi porridge -. Mix rice with mushrooms and fry for 4-5 minutes.

   Add dry friable rice

4. Preheat the water to a boil. Quite a bit of salt and pepper rice and mushrooms, 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 rice in a pleasant yellow color, I advise you to add a pinch of saffron or any natural substitute - marigolds, Imereti saffron, cardobenedict.

   Add spices and a little saffron or marigold

5. Pour boiling water over rice with mushrooms. Generally, most varieties of rice cook well with a rice to water ratio of 1:2. See for yourself, it all depends on your rice. Stir rice and mushrooms, bring water to a boil. Reduce the heat to low and cover the skillet with a lid. Simmer the rice over low heat.

   Pour water and simmer rice under the lid

6. 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 left. Gently mix rice with mushrooms and leave on the lowest heat under the lid so that the remaining moisture steams 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.

Many people love pilaf, and this is easy to explain. Loose rice, fragrant garlic, juicy meat - all this gives the dish an incredible taste and smell. AT original recipe plain white rice and meat are used. But some housewives decide to experiment by adding mushrooms or vegetables to the dish. And that only adds to the taste. By the way, in the process of cooking pilaf with mushrooms, you can use any mushrooms. Both champignons and oyster mushrooms, as well as their forest counterparts, for example, white, boletus, russula, chanterelles, etc., are suitable. There are several options for cooking mushroom pilaf.

The first recipe will appeal to those who fast. In addition, it is simply indispensable for vegetarians. It will help the body get a portion of the necessary proteins and carbohydrates and will not affect the figure in any way. So, lean pilaf with mushrooms requires the following products:

• 0.5 kg of mushrooms (preferably forest);
• 270-300 g of regular white rice;
• 1 onion;
• 1 carrot;
• a few cloves of garlic;
• salt;
• coriander;
• pepper;
• 4 tbsp. l. sunflower oil.

How to cook vegetarian rice according to this recipe:

1. Rinse mushrooms thoroughly under running water. If they are large, cut them into 4 pieces, and if small, then in half.
2. Rinse the rice until the water runs clear. If you pour it with water a few hours before cooking, it will cook much faster.
3. Wash carrots and onions, peel and cut into strips and half rings, respectively.
4. Take a deep container. It is better if it is a cauldron or a cast-iron pan with high sides. Heat the oil there and fry the mushrooms. Cook them until all the water has evaporated. In the process, you can put a pinch of salt.
5. Fry onion and carrot until soft.
6. Transfer rice to a bowl. Squeeze garlic through a press there, sprinkle with salt and seasonings. Pour in enough water to cover the mixture by about 2 fingers.
7. Cover with a lid and simmer for a third of an hour on the smallest fire. During this time, the cereal will have time to absorb all the liquid.
8. Before putting on the table, mix well and sprinkle with chopped dill.

Lenten pilaf with mushrooms will not disappoint even sophisticated gourmets.

Classic plus mushrooms

Mushrooms can also be included in regular recipe pilaf with meat. For 3-4 servings you need the following ingredients:

• 350 g mushrooms;
• 180 g of rice;
• 300 g of pork pulp;
• onions and carrots - 2 pcs.;
• 80 ml of oil;
• a mixture of turmeric, zira, suneli hops - 2 tsp;
• salt;
• pepper.

The recipe for pilaf with mushrooms and meat looks like this:

1. Wash the meat well and cut into small pieces. Fry it in a frying pan with vegetable oil.
2. Wash the mushrooms large quantity running water. Cut them into thin slices. Also fry in oil. It is better to do this in a cauldron or a deep cast-iron skillet.
3. Cut the peeled onions and carrots and mix with mushrooms. Simmer until they soften. Then salt and add seasonings. Cook for another five minutes.
4. Now put the vegetables first pieces of meat, and then - rice.
5. Pour hot water over the dish so that it covers it by 2 cm. Do not cover with a lid. Simmer over low heat.
6. Rice can be considered ready when all the liquid disappears. It remains only to cover it with a lid and let it brew for about 10-15 minutes.

If desired, you can sprinkle chopped dill and parsley on top.

Pilaf with chicken

Pork can be substituted chicken meat. Pilaf with chicken and mushrooms is easy to prepare and excellent taste. It contains the following ingredients:

• chicken - 900 g (you can fillet);
• round rice - 400 g;
• a couple of carrots;
• bulb;
• 100 g of forest or any other mushrooms;
• a whole head of garlic;
• 2 dozen berries of dried barberry;
• a few peas of black pepper;
• carnation;
• 2 tsp spices zira;
• Red pepper;
• 100 ml of sunflower oil;
• salt.

This set of products will allow you to cook mushroom pilaf with chicken for 6 people. The whole process takes about 1 hour. The sequence of actions is as follows:

1. If you need to make pilaf more fat, it is better to take chicken thighs along with the skin. Otherwise, a fillet will do. Rinse the selected meat and cut into small pieces.
2. Pour all the prepared oil into the cauldron. Heat it up and fry the chicken.
3. Mushrooms cut into small pieces. You can take fresh and dried mushrooms. If dried, then soak them in cold water.
4. Mix chicken with vegetables. Close the lid and cook for a third of an hour.
5. Transfer the mushrooms to the cauldron. Simmer for 10 min.
6. Prepare garlic and spices. Put them in a container with vegetables: a whole head of garlic in the middle, and distribute the rest of the seasonings evenly throughout the dish.
7. Sprinkle washed rice on top. Fill with water about 2-3 fingers above it.
8. Close the cauldron with a lid and put on small fire. Simmer until all excess liquid is gone. This usually takes about 25 minutes.

Ready rice with chicken can be used as a separate dish or together with fresh vegetables.

For Vegetarians

The following recipe can also be called vegetarian, because this pilaf does not contain meat. Let's get the ingredients ready:

• 0.5 kg of mushrooms;
• 360 g of rice;
• a couple of carrots (more or less if desired);
• 2 tomatoes (you can replace 2 tbsp. tomato paste or sauce)
• onions - 2 heads;
• 1 sweet bell pepper;
• salt and any seasonings to taste;
• dill and parsley;
• sunflower oil.

Vegetable pilaf is prepared in several stages:

1. If you use champignons, they need to be washed, dried and chopped. Forest mushrooms should be pre-boiled, while draining the water 3 times. Then cut into small cubes.
2. Heat the oil in a frying pan and fry the mushrooms in it.
3. Wash rice in cold water.
4. Mince the garlic.
5. Onion cut into half rings.
6. Remove stem and seeds from peppers. Cut it into strips. Professional chefs advise using fruits of bright color - this will give ready meal appetizing look.
7. Remove the skin from the tomatoes. To do this, pour them with freshly boiled water.
8. Peel and grate carrots.
9. Chop up the greens.
10. Add in turn to fried mushrooms other ingredients in this order: onions (sauté 5 minutes), carrots (cook 10 minutes), peppers, tomatoes. Mix everything and simmer for about 10 minutes.
11. Pour 1 liter of water into a container (can be replaced with vegetable broth). Boil.
12. Transfer rice to a bowl. Cook it until it thickens. Then add the vegetable mixture, salt and seasonings here. Mix and let boil.
13. Bring pilaf with mushrooms and vegetables to readiness on the smallest fire.
14. Let it brew a little, and you can put it on the table.

Lenten vegetable pilaf can take a place both in the everyday menu and on the festive table.

With dried mushrooms

But what if you didn’t have, for example, champignons at hand, or the mushroom season has not yet begun? You can use dried mushrooms. Pilaf with dried mushrooms will be no less tasty than with fresh ones. To prepare it, you need to take:

• 150-200 g of butter (can be ghee or sunflower);
• 300 g dried mushrooms(you can increase or decrease their number as desired);
• 0.5 kg of rice (it is recommended to take steamed long grain);
• 400 g carrots;
• 2 large onions;
• several heads of garlic - their number depends on whether you like a spicy taste;
• spice mix: 1 tsp each coriander, zira and paprika.

Mushroom broth will be used in cooking. To make it as tasty and fragrant as possible, you need to put onions, carrots, parsley or celery root, dill (dry or fresh) in it.

The working process:

1. Wash dried mushrooms in cold water. Pour water (2 l) and set aside for a couple of hours. Then take it out, rinse it and put it back in the same water. Add spices for mushroom broth and cook until fully prepared. Experts recommend putting spices in a cloth bag. Thanks to this, there will be no "garbage" in the broth.
2. Get boiled mushrooms. After cooling completely, cut into small pieces.
3. Strain the broth.
4. Cut the onions into rings, and the carrots into medium cubes.
5. Heat oil in a deep frying pan or cauldron. Pour in the onion first for 5-7 minutes, then the mushrooms mixed with coriander for the same time and finally the carrot for 10 minutes. The mixture must be constantly stirred, otherwise the vegetables will burn.
6. Pour broth over vegetables. Salt and sprinkle with spices. It is desirable that the broth was a little oversalted. Let it boil and cook for about 40 minutes.
7. Rinse rice. Spread evenly over vegetables.
8. Put the garlic in the rice so that it is not visible.
9. If necessary, add broth. It should cover the dish by about 1.5-2 fingers.
10. Let it boil again. Reduce fire to minimum. When the rice is almost ready, cover it with a lid and cook for another ten minutes.

It remains to remove from the fire, wrap and let it brew. Before putting pilaf on the table, it must be mixed. Pull out the garlic and use to garnish the dish.

Newfangled option - in a slow cooker

The last recipe is useful for those housewives who do not have time to stand at the stove. Here you need a multicooker. Ingredients of the dish:

• 300 g of rice;
• 300 g of champignons or other mushrooms;
• 1 large carrot;
• 1 onion;
• 5 cloves of garlic;
• 5 st. l. frying oils;
• 3 tsp seasonings;
• 1 st. l. barberry (optional);
• salt.

Pilaf with mushrooms in a slow cooker is prepared as follows:

1. First you need to make a refueling. It is made from carrots, chopped into strips, onions, cut into half rings. Vegetables need to be fried in hot oil. First onions, and then, when it becomes transparent, carrots.
2. Mushrooms cut into large pieces. Fry with vegetable mixture almost to full readiness.
3. Combine rice with spices. It is advisable to use saffron, dried garlic, cumin, cilantro and barberry berries.
4. Put the dressing in the multicooker first. Put salt and garlic. The next layer is Fig.
5. Pour water 1 cm above the rice. Set the mode "Rice" or "Extinguishing". It usually takes 12-15 minutes to cook.

Pilaf prepared according to this recipe will be crumbly and fragrant. It can be served with fresh vegetables.

As you can see, this traditional dish can be cooked not only with meat. Mushroom pilaf is also very tasty. Mushrooms are rightfully considered a universal product, because they can be added to almost any dish. For example, dumplings with mushrooms (53) have long gained popularity among housewives.

Perhaps, having heard the name of the dish - pilaf with mushrooms, someone will make a displeased grimace. Indeed, for many, this oriental dish must necessarily be with meat. However, it is not always cooked with lamb, as is customary in the Caucasus, but is eaten with pleasure among friends.

It turns out that cooking is a wide field for creativity, where any violation of traditions is welcomed by grateful people. If you replace the meat with mushrooms, you get excellent and healthy dish, which is in no way inferior classic version. How to cook pilaf with mushrooms? Pretty easy if you follow the proven recipes.

The classic version of cooking a dietary dish

Nothing is more enjoyable than breaking age-old tradition preparing some meals. After all, no one has ever forbidden to cook pilaf without meat, especially to replace it with mushrooms. This dish will be appreciated by lovers of low-fat and diet food. As well as those who are constantly struggling with being overweight.

The traditional recipe for a low-calorie dish consists of products:

• mushrooms of any kind (champignons, oyster mushrooms, mushrooms,);
• a few onions (there is never a lot of onions);
• carrots (2 or 3 pieces);
• garlic (3 or 4 cloves);
• vegetable fat;
• salt;
• pepper;
• turmeric;
• barberry;
• parsley or dill.

If forest mushrooms are taken for pilaf, they must first be boiled in salted water. Otherwise, eating can cause serious health problems.

When the ingredients are ready, start cooking pilaf with mushrooms in the classic way:

Practice shows that it is better to use long-grain rice for pilaf, since it gives less sticky substance. As a result, pilaf will turn out crumbly, which many people like.

Pilaf is served hot, pre-garnished with parsley or dill. Who would refuse a fragrant dish prepared with love? There are hardly any.

Simplified rice recipe with mushrooms

Due to the busy pace of life, many people try to cook food quickly and efficiently. For this they use suitable recipes, which include simple products. boiled or stewed rice with mushrooms - an excellent solution to the problem. The dish is prepared quickly, contains useful elements and is suitable for any diet.

It is best to cook such a dish in a deep frying pan or saucepan.

Mushroom Rice Recipe Contains Ingredients:

• rice (preferably long-grained);
• fresh mushrooms (champignons);
• onions (several pieces);
• vegetable oil;
• salt;
• spices;
• greenery.

Mushrooms are poured with cold water and left for 5 minutes. During this time, the remaining soil will become sour and settle to the bottom of the bowl. The water is drained and the mushrooms are washed under the tap. Lay out on the table to dry.

Vegetable fat is poured into the pan and finely chopped onion is fried in it until golden brown. Then throw mushrooms and carrots into the pan. Simmer over medium heat until the liquid has completely evaporated.

While the mushrooms are fried, the rice is thoroughly washed and poured with boiling water so that it can swell. This method reduces the cooking time.

Rice and salt are added to a container with mushrooms, carrots and onions. Mix everything well to evenly distribute the vegetables over the cereal. Bring to a boil, add water to completely cover the cereal. Cover the pan with a lid and simmer over low heat until fully cooked.

To make the dish crumbly, you can not interfere with it during the cooking process. It is enough to do this once at the very beginning.

Spices are added to rice 5 minutes before cooking. Great option serves garlic and pepper (lovers of spicy food). Greens are used to choose from - traditional parsley or