Is it possible to add mushrooms to pilaf? Mushroom pilaf. Pilaf with porcini mushrooms

Traditionally, pilaf is prepared with meat. However, thanks to the use of certain 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 washed and dried meat.
2. Onions and carrots are chopped as desired.
3. Mushrooms are cut into large slices.
4. Meat cubes are fried in a cauldron with oil.
5. When the pork gets a golden brown crust, the prepared vegetables are added to the cauldron.
6. After 5 minutes, mushrooms are laid out, the contents are mixed with salt and spices.
7. Place washed rice on top of the fried mixture and add water.
8. Stew the dish in a closed cauldron over low heat until cooked.

Lenten recipe

Aromatic pilaf without meat diversifies the vegetarian menu with a wonderful combination of rice and mushrooms.

To create the dish you will need:

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

To prepare lean pilaf with mushrooms:

1. Vegetables and mushrooms are peeled and washed.
2. Vegetables are cut into cubes, which are fried together with salt for about 5-7 minutes.
3. Champignons are cut into large slices, which are laid out with the 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, cover the deep frying pan with a lid and place it on a cold burner for 30-35 minutes.

Cooking in a slow cooker

Pilaf with mushrooms in a slow cooker occupies a leading position in the menu of healthy nutrition supporters.

To prepare the dish you need:

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

The preparation steps are as follows:

1. Vegetables and mushrooms are chopped into arbitrary slices at the discretion of the cook.
2. Onions are sautéed in a frying pan.
3. After the vegetable becomes transparent, chopped root vegetables are added to it.
4. Mushrooms are laid out last.
5. After 5 minutes, the dressing is crushed with salt and spices, and then whole garlic cloves are placed in it.
6. Once ready, place the vegetables and mushrooms into the multicooker bowl.
7. Rice is distributed over the dressing, which is filled with water.
8. The second rice is cooked until the sound signal in the “Pilaf” mode.

Barley pilaf with mushrooms

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

The cooking method is simple:

1. Pearl barley is boiled until semi-ready.
2. Peeled onions are cut into thin rings, which are fried in a cauldron in heated sunflower oil.
3. Grate the carrots and add them to the transparent onions.
4. The mushrooms are boiled for 2 minutes and added to the vegetables.
5. After 10 minutes, the cereal is 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 it with chicken

Delicious pilaf with mushrooms and chicken is prepared from:

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

Step-by-step cooking instructions consist of the following steps:

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

With meat and champignons

Hearty pilaf is prepared from:

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

To feed your household with aromatic pilaf:

1. Pork flesh is washed, cut into pieces, which are salted, seasoned and fried in heated sunflower oil.
2. In another deep frying pan, mushroom slices are fried in sunflower oil.
3. When the mushrooms are browned, add onion half rings and carrot shavings.
4. After the vegetables become soft, meat and washed rice are laid out on them.
5. The contents are filled with water, salted and peppered to taste.
6. Pilaf is stewed 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 you prepare:

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 preparation method consists of the following steps:

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

Pilaf is the national dish of the peoples of Central Asia. It is usually prepared in two ways: the meat is cooked together with rice and separately from it. The recipe does not have a strictly defined composition of products; the main ingredients are still there - meat, rice and vegetables.

But you can cook it without meat, for example, pilaf with mushrooms. The recipe for this dish is good for preparing on fasting days.
It is very important that the rice is crumbly and does not stick together into porridge. The main point in preparing pilaf is zirvak, which is prepared by frying meat, vegetables, dried fruits with the addition of various spices. Pilaf is served with flatbread, fresh vegetables, unsweetened fruits and washed down with unsweetened black or green tea.

Lenten dish recipe

We will need: 300 grams of any mushrooms, half a kilogram of rice (preferably long-grain), two medium carrots, a large onion, three cloves of garlic, barberries, anise, vegetable oil, salt.

Preparation: Peel the onion and cut into large half rings.
We wash the carrots, peel them and cut them into large cubes.
Wash the mushrooms and cut them into slices. If you take them, first you need to defrost them. To do this, put them in a cup and fill them with water.
We take the dishes where we will cook pilaf with mushrooms. The recipe for our dish requires the use of a cauldron, since only in it can you prepare truly delicious pilaf. Put it on the fire, pour in the oil, add the onion and fry for about five minutes. Then throw in the carrot sticks and continue frying for some more time. Mix the vegetables thoroughly and add chopped mushrooms, sprinkle with seasoning and salt. Close the cauldron and simmer for 10 minutes.
Rinse the rice until clean and spread evenly over the vegetables in a cauldron. Pour boiling water so that the rice is covered to the thickness of a finger.
After the water boils, reduce the heat, cover with a lid and cook until the water disappears. Using a spoon, make several indentations to allow steam to escape and insert whole cloves of garlic into them. Continue cooking for another 10 minutes, then turn off and stir the pilaf very carefully. We wrap the cauldron in a blanket and let it brew for another half hour.
Take a dish and lay out pilaf with mushrooms.
The recipe is very simple and requires minimal costs, both time and food.

Italian pilaf with fish

Necessary products: half a kilogram of sea fish fillet, two and a half glasses of rice, three cloves of garlic, basil, carrots, two celery roots and a little tomato sauce, a piece of cheese, vegetable and butter, pepper and salt.

Preparation: sort and wash the rice.
Soak the mushrooms in warm water for half an hour.
Peel the carrots, celery roots and parsley and chop finely.
Finely chop the basil greens.
Chop the carrots into cubes, chop the garlic with a knife.
Cut the fish fillet into portions.
Add oil to a preheated deep frying pan and add all the chopped vegetables. Stir, pepper, salt to taste and lightly fry over low heat. Then lay out the fish and fry it on both sides. Add water, tomato sauce and simmer until done.
Now remove from heat and knead until smooth.
Place mushrooms with rice and fish with vegetables into a pan of boiling water. Cook over moderate heat until the rice is cooked. Remove from heat, add butter and sprinkle with grated cheese.
Italian style pilaf is ready.

Pilaf with meat

We will need: 200 grams of meat, vegetable oil, two glasses of rice, three carrots, two onions, spices, salt.

Preparation: place pieces of meat in hot oil and fry until an appetizing crust. Add chopped onion, then carrots into strips, fill with water and sprinkle with spices. Simmer over moderate heat until the carrots are soft.
Wash the rice and add to the meat and vegetables. Salt everything, add water and cook until the rice takes up all the water.
Place the pilaf on a dish without stirring.
Bon appetit!

Lent continues. Which fasting measure did you choose? It’s unlikely that you follow the monastic rules. If you are not strictly fasting and cook lenten dishes in oil, then prepare pilaf with mushrooms. I am delighted with this combination of products! After all, this will allow us to quickly prepare a light dinner, a balanced breakfast or a hearty second course for lunch.

How does the recipe for preparing lean pilaf differ from the traditional one? There is no meat in the recipe, yes. But there are mushrooms, which more than compensate for proteins and all the useful things that meat feeds us with. Pilaf also contains healthy vegetables that will help us not feel vitamin deficiency in the spring.

How to cook delicious pilaf with mushrooms so that it turns out aromatic? Easily. After all, we will put special spices for pilaf or spices that you really like.

Cooking time: 55-60 minutes

Complexity: average

Ingredients:

vegetable oil - 30 ml

spices and salt - to taste

Preparation

Let's rinse the rice so that the last of the water is clean, and help it dry (I laid it out on a towel).

And then chop the pepper into small pieces.

Then chop the mushrooms.

Heat the oil in a frying pan and fry the mushrooms and peppers.

Let's prepare the garlic - separate the cloves and remove the top layer of husk from them.

Peel the onions and carrots, rinse them and chop them. Carrots - in circles or strips.

And cut the onion into half rings.

Heat the oil in a second frying pan (or after the mushrooms and peppers are fried) and fry the onions and carrots over low heat.

Then add rice here. Mix everything, fry for two minutes and carefully add a glass of water.

Add heat, bring everything to a boil and add garlic and spices. How long does it take to prepare Lenten pilaf? Very little - 20-25 minutes. The main thing is that you reduce the heat as much as possible and cover the pan with a lid. As soon as the liquid has evaporated, you need to add a little more water and simmer under the lid until done.

Mushroom pilaf is prepared with familiar ingredients. In addition to good rice, you need to store and peel onions, carrots, and more mushrooms. If you decide to cook ordinary pilaf, like a simple porridge with mushrooms, then you can stop there, adding only vegetable oil, salt, spices in the form of turmeric and ground pepper. But if you cook true pilaf, you cannot do without garlic, hot dry chili pepper, and saffron. And for flavor we’ll add one bell pepper and one pod of hot pepper. To add some courtliness to our simple dish, let’s add some sun-dried tomatoes. With this set you can prepare pilaf with mushrooms.

Pilaf with porcini mushrooms

It is better to make mushroom pilaf folded - this way more of the taste and aroma of mushrooms will be preserved. Unlike meat options, this pilaf cooks very quickly, because mushrooms do not require long-term heat treatment, especially if they are porcini mushrooms.

In this pilaf, for the first time, we will do without the exact recipe in grams. Let's just say that for 2 cups of rice you will need half the usual volume of carrots and onions. Take as many mushrooms as you have - they definitely won’t spoil the pilaf. Also, save one hot and sweet pepper, a couple or three cloves of garlic, a pinch of saffron, a handful of sun-dried tomatoes. This will be pilaf with porcini mushrooms and vegetables, prepared in the traditional way.

To make mushroom pilaf, first prepare zirvak. For this:

• cut vegetables - peppers and carrots into strips, onions into half rings. Garlic can be cut into petals, or you can leave the cloves whole. Take a handful of sun-dried tomatoes and chop them too;
• Pour vegetable oil into a cauldron and heat it;
• put the onion in the oil and quickly fry until golden brown;
• add garlic and spices to the onion (you can use a little dry chili pepper, turmeric, coriander);
• Add chopped porcini mushrooms to the fried onion. Cut the mushrooms arbitrarily, but so that, once browned, they retain an attractive appearance;
• add carrots to the vegetable mass and mix;
• add salt, mix and add pepper strips. Everything looks amazingly beautiful!
• Let's keep it on the fire a little longer. At the last minute we give the final touch - add sun-dried tomatoes. Zirvak is ready!

Meanwhile, the rice is cooked the same way it is cooked for Azerbaijani pilaf. That is, in well-salted boiling water over high heat and for no more than 10 minutes, so as not to overcook. The finished rice is thrown into a colander, you can even rinse it with hot water, let it drain and straight into the cauldron, onto the fried mushrooms and vegetables. You can pour saffron infusion on top for beauty and aroma. Now everything needs to be covered with a lid and put in the oven, let it simmer on the lowest heat for about an hour.

When the time is up, turn the cauldron upside down so that all the beauty is on top, and the rice is soaked from below with all the juices of the delicious porcini mushrooms and vegetables.

Mushroom pilaf with champignons

Champignons are more loose and juicy, and when cooked they significantly decrease in volume. To make mushroom pilaf beautiful and appetizing, it is recommended to choose smaller mushrooms in order to use them whole. Large mushrooms are crushed, cut in half and cut into slices. The task is to quickly evaporate excess moisture during frying and achieve a beautiful, even “tan” of the mushrooms.

Products:

• two dozen mushrooms;
• a couple of onions and small carrots;
• 2 cups rice;
• 1 sweet pepper;
• vegetable oil;
• salt, turmeric, ground pepper.

Preparing pilaf with champignons:

1. In vegetable oil over high heat, quickly fry small whole champignons until golden.
2. Add onion, chopped into half rings or feathers, and lightly fry.
3. Cut the carrots into small strips and add them to the pan.
4. Fry the carrots and add the chopped pepper. Stew everything together a little.
5. Place rice soaked in salted water and sprinkle with spices. Pour boiling water over the rice until the water slightly covers the grain.
6. After half an hour, check the readiness of the rice. Turn off and let stand for 10 minutes under the lid.

Mushrooms and meat go well together in this dish. If you make pilaf with vegetables, mushrooms and meat, then there is nothing better than the combination of mushrooms and beef. This pilaf is called Croatian, and it is quite simple to prepare; it does not take much time.

For one large bowl of good long grain basmati rice we will prepare:

• half a kilo of beef or veal tenderloin;
• a pair of onions and carrots (if large, then one of each is enough);
• 250 g champignons;
• a glass of dry white wine;
• 3 cloves of garlic;
• spices - coriander, cumin, sweet paprika, ground black pepper and salt.

1. In hot oil over high heat, quickly brown the chopped onion, then add pieces of meat to it.
2. Next come quartered champignons, which are stewed over high heat until the liquid evaporates.
3. Add carrots with spices and simmer for a couple more minutes, stirring continuously.
4. Add wine and simmer again until the liquid disappears.
5. Scatter the washed rice over the surface of the vegetable mixture with a slotted spoon, add salt well, then pour in a bowl of boiling water.
6. As soon as the water is absorbed into the cereal, reduce the heat to low, spread the garlic, pressing it into the rice, and leave covered for another half an hour. Stir the finished pilaf before serving.

Recipe for pilaf with chanterelles

Pilaf with chanterelle mushrooms turns out very tasty, aromatic - its recipe is simple and accessible.

This dish is prepared with onions, carrots, and sometimes fresh tomatoes are added for variety. Here's what the recipe looks like step by step with photos.

1. Wash and chop the carrots and onions.
2. Fry the onion in oil in a cauldron until transparent.
3. Wash and cut fresh chanterelles into pieces.
4. Add carrot sticks and fry them for another five minutes.
5. Place diced tomatoes on top, you can also add one bell pepper for taste and aroma.
6. Now sprinkle with the traditional spices for this dish - cumin, turmeric, add pepper, but do not overdo it with seasonings so as not to overwhelm the delicate mushroom aroma.
7. Lay out the carefully washed rice, add salt again and garnish it with a washed head of garlic.
8. Pour boiling water into the cauldron to cover the cereal just above the level. Once everything boils, reduce the heat and wait 40 minutes. Pilaf is cooked under the lid.

As you can see, the recipe for making mushroom pilaf can be both simple and complicated. The main thing is quality products, a little knowledge of cooking technology, a little time and diligence.

Perhaps, upon hearing the name of the dish - pilaf with mushrooms, someone will make a dissatisfied grimace. After all, for many, this oriental dish must include meat. However, it is not always prepared with lamb, as is customary in the Caucasus, but it is enjoyed 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 meat with mushrooms, you will get an excellent and healthy dish, in no way inferior to the classic version. How to cook pilaf with mushrooms? Quite simple if you follow proven recipes.

A classic version of preparing a dietary dish

Nothing is more enjoyable than breaking the age-old tradition of preparing certain dishes. After all, no one has ever forbidden cooking pilaf without meat, much less replacing it with mushrooms. This dish will be appreciated by lovers of low-fat and dietary foods. And also those who constantly struggle with excess weight.

A traditional recipe for a low-calorie dish consists of the following products:

• mushrooms of any kind (champignons, oyster mushrooms, honey mushrooms, etc.);
• several onions (there is no such thing as too many onions);
• carrots (2 or 3 pieces);
• garlic (3 or 4 cloves);
• vegetable fat;
• salt;
• pepper;
• turmeric;
• barberry;
• parsley or dill.

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

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

1. Preparing mushrooms. If champignons are chosen for the dish, they are thoroughly washed with running water, trying to remove any remaining soil. If necessary, remove the skin. Dry it. Cut into quarters or halves.
   
2. The main ingredient is rice.
   To make the pilaf beautiful and tasty, the rice is thoroughly washed in the “seven waters.” When the liquid is clear, the product is ready for cooking.
   Next, the rice is poured with hot water so that it swells. This way you can save cooking time.
3. The first step towards the goal. A deep frying pan or cauldron is greased with vegetable fat and heated to high temperature. Add chopped mushrooms and fry until half cooked. During this time, the juice will evaporate and they will brown.
   
4. Vegetables. Chopped onions are thrown into a container where mushrooms are already fried and simmered for about 15 minutes. Then add grated carrots and mix the pilaf base.
   
5. Seasonings. When the vegetables become soft, add spices to the mixture: pepper and turmeric. Thanks to this, the food acquires an amazing aroma.
   
6. Rice. The swollen cereal is placed in a cauldron and filled with water so that its level rises 1 cm above the rice.
   
7. The final stage is on the fire. Having completed the necessary operations, the food is sent to the oven. If this is not possible, cook on a regular stove without covering the pan or cauldron with a lid. Garlic cloves are stuck into the finished dish to enhance the aroma.
   

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

Pilaf is served hot, garnished with parsley or dill. Who would refuse a fragrant dish prepared with love? It is unlikely that there will be such people.

Simplified recipe for rice with mushrooms

Due to the busy pace of life, many people try to prepare food quickly and efficiently. To do this, they use suitable recipes that include simple products. Boiled or stewed rice with mushrooms is 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 this dish in a deep frying pan or saucepan.

Mushroom rice recipe contains ingredients:

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

Pour cold water over the mushrooms and leave for 5 minutes. During this time, the remaining soil will become limp and settle to the bottom of the bowl. The water is drained and the mushrooms are washed under the tap. Place on the table to dry.

Pour vegetable fat into a frying pan and fry finely chopped onion in it until golden brown. Then add mushrooms and carrots to 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 the container with mushrooms, carrots and onions. Mix everything thoroughly 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 ensure that the food turns out crumbly, you must not stir 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. An excellent option is garlic and pepper (for lovers of spicy food). You can use your choice of greens - traditional parsley or. For lunch it is served hot, accompanied by cucumbers or salad. Why not cook rice with mushrooms after a hard day at work. Fast, simple, tasty and healthy.

Pilaf with mushrooms in a slow cooker - video recipe