V
ViNand
In order to personally prepare a delicious and fragrant lean pilaf with mushrooms, you will need:
For 300 g of rice cereal up to 100 g of aromatic vegetable oil,
2 medium-sized carrots
2-3 medium onions,
about 400 g of any fresh mushrooms (I take ordinary mushrooms),
1-2 tsp salt, spices for pilaf (zira, turmeric, coriander, barberry, pepper) a couple of cloves of garlic.
To business:
First, rinse the rice well several times to make the pilaf crumbly.
Then fill it with boiled warm water and set aside for a while.
Now let's do the roasting: chop the onion and chop the carrots.
Fry, stirring often, in hot oil.
The time to add mushrooms to the future pilaf will come when the carrots become soft. Add the chopped mushrooms to the roasting.
Mushrooms should be cut into thin slices. Now we fry the vegetable-mushroom mixture until the moisture has completely evaporated, which the mushrooms will begin to secrete at first.
Then pour the dried rice into the stew-pan and calcine the pilaf for several minutes in oil with mushrooms, then add a small amount of boiling water (about 0.5 liters) and simmer the mixture under the lid for about 15 minutes.
Salt, add spices to the pilaf with mushrooms, mix the pilaf with a spatula, cover again and simmer until tender (another 15 minutes).
For 300 g of rice cereal up to 100 g of aromatic vegetable oil,
2 medium-sized carrots
2-3 medium onions,
about 400 g of any fresh mushrooms (I take ordinary mushrooms),
1-2 tsp salt, spices for pilaf (zira, turmeric, coriander, barberry, pepper) a couple of cloves of garlic.
To business:
First, rinse the rice well several times to make the pilaf crumbly.
Then fill it with boiled warm water and set aside for a while.
Now let's do the roasting: chop the onion and chop the carrots.
Fry, stirring often, in hot oil.
The time to add mushrooms to the future pilaf will come when the carrots become soft. Add the chopped mushrooms to the roasting.
Mushrooms should be cut into thin slices. Now we fry the vegetable-mushroom mixture until the moisture has completely evaporated, which the mushrooms will begin to secrete at first.
Then pour the dried rice into the stew-pan and calcine the pilaf for several minutes in oil with mushrooms, then add a small amount of boiling water (about 0.5 liters) and simmer the mixture under the lid for about 15 minutes.
Salt, add spices to the pilaf with mushrooms, mix the pilaf with a spatula, cover again and simmer until tender (another 15 minutes).